Prosciutto & Green Pea Risotto
Submitted by mstone
Creamy prosciutto and green pea risotto finished with Parmesan, fresh basil, and a splash of cream. Salty cured ham and sweet peas make this Italian rice dish rich and satisfying.
YIELD
6 servingsPREP
10 minCOOK
40 minREADY
1 hrsThis risotto is classic Italian comfort built on a few smart ingredient pairings. Salty julienned prosciutto plays off sweet green peas, while a dry white wine deglazes the toasted rice and adds bright acidity to every spoonful.
The technique here matters. You’ll toast the rice in butter until lightly browned before adding wine, then stir in hot broth one cup at a time. That slow absorption is what coaxes the starch out of each grain and builds the signature creamy texture without turning mushy. Expect about 25 to 30 minutes of stirring.
The peas, cream, Parmesan, and fresh basil go in at the very end, off the heat. This keeps the peas bright green and the basil fragrant instead of wilted.
Pro Tips
- Keep your broth and water hot in a separate pot. Adding cold liquid shocks the rice and slows down the starch release.
- Use Arborio or Carnaroli rice. Long-grain won’t develop the same creamy consistency.
- Stir constantly but gently. Aggressive stirring breaks the grains; steady motion releases starch evenly.
- Risotto waits for no one. Serve immediately, because it thickens as it sits.
Variations
- Swap peas for asparagus tips, cut small and added at the same stage.
- Use pancetta instead of prosciutto for a smokier, more rendered pork flavor.
- Stir in a handful of baby spinach with the peas for extra color and iron.
Ingredients
Directions
Heat butter in a large skillet over medium heat. Add scallions and cook until soft, about 2 to 3 minutes.
Add prosciutto and cook for 1 to 2 minutes more, until lightly browned.
Stir in arborio rice and cook for 2 to 3 minutes, until the grains are lightly toasted and translucent around the edges.
Pour in white wine and stir constantly until fully absorbed. This deglazes the pan and lifts the fond.
Add hot chicken broth, one cup at a time, stirring gently after each addition. Wait until the liquid is fully absorbed before adding the next cup. Do not add cold liquid — it shocks the rice and inhibits starch release.
After the first cup of broth, add hot water as needed to maintain a steady absorption rate. Use a 2:3 ratio of broth to water (2 cups broth, 3 cups water total). This balances flavor with texture.
Continue stirring and adding liquid until the rice is tender but still slightly firm in the center, about 25 to 30 minutes total.
Remove the skillet from heat. Stir in thawed green peas, heavy cream, grated Parmesan, chopped basil, and ground white pepper.
Let the risotto rest for 1 minute off the heat. The residual warmth will finish cooking the peas and meld the flavors. Stir gently until creamy.
Taste before serving. Remember: prosciutto and Parmesan are both salty. Add no additional salt unless absolutely necessary.
Comments
