Prep 20 mins
Cook 15 mins
This is one of our favorite risottos. It equals anything that I've had in a restaurant. Don't skip the lemon zest, it gives this that special touch.
- 5 cups chicken broth
- 1⁄2 cup onion, finely chopped
- 1⁄4 cup unsalted butter
- 1 1⁄2 cups arborio rice, 12 ounces
- 1⁄2 cup dry white wine
- 1 cup frozen peas, thawed
- 2 ounces prosciutto, julienned
- 1⁄2 teaspoon lemon zest, grated
- 1 cup parmesan cheese, grated
- 3 tablespoons parsley, finely chopped
- Bring broth to a simmer in a saucepan and keep at a bare simmer, covered.
- Cook onion in 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.
- Add rice and cook, stirring, 1 minute.
- Add wine and simmer, stirring, until absorbed.
- Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed.
- Continue simmering risotto and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition become absorbed before adding next, until rice is just tender and creamy but still al dente, 18 to 20 minutes (there will be leftover broth).
- Stir in peas, prosciutto, zest, 2/3 cup cheese, parsley, remaining 2 tablespoons butter, and salt and pepper to taste.
- If necessary, thin risotto with some of remaining broth.
- Serve immediately, with remaining 1/3 cup cheese.
- Serves 4 as an entree or 6-8 as a side dish.
Very, very good. I didn't have any shrimp, so I was looking for a different recipe. Your recipe is almost identical to my favorite recipe with the exception of it including wine & proscuitto. Let me tell you, this ROCKED! My husband loved it. It does tend to be salty (from prosciutto & parm) but I'm not bothered by that. I crisped up the proscuitto by frying in the skillet prior to cooking the onions (I used EVOO instead of butter) just a bit before adding to the risotto at the end. Thank you for a new family favorite. I served as s side to grilled chicken.
Very good, but I've made other recipes for this risotto that I felt were more flavorful. I followed the recipe to a T, and did need a little bit more broth - when I tested it after 20 minutes, it was still too crunchy. I think it took closer to 30 minutes - make sure you test it!!! You do not want crunchy risotto! I added the lemon zest and couldn't taste it at all, maybe other reviewers added more? Good recipe, but I've made better. But it was easy, for sure, which was nice. (***I just remembered, I did bake the prosciutto first so that it was crisp, which is how I prefer it.)
Delicious comfort food. Ditto the importance of the lemon zest! Thanks for sharing.