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| Risotto w peas and prosciutto |
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| 1 small onion 125g prosciutto (Parma ham) 800ml hot chicken or veg. stock 1 fresh thyme sprig 1 bay leaf 90g butter 200g short grain risotto rice(atbotio) 125ml dry white wine 125g frozen peas salt and fresh ground black pepper fresh parmesan cheese shavings, to serve |
| 1 Fenely chop the onion. Cut the prosciutto into thin strips. Bring the stock to the boil in a saucepan w the thyme and bay leaf and keep at simmering point. 2 Melt the butter in a heavy flameptoof casserole, add the onion and cook over moderate heat until soft. Add the rice and stir for 1-2 mins until the frains are ciated in butter. 3 Add the wine. Stir until the liquid has been absorved completely, then begin adding the simmering stock a ladleful at a time, allowing the rice to absorb the stock before adding more. Once half the stock has been absorbed, add the frozen peas, then continue cooking and adding more stock until the rice is al dente. The consistency should be moist and creamy, but not too runny. TO Serve Stir in the prosciutto and seasoning to taste. Remove from theheat and all to rest for about 2 mints. Serve topped w Parmesan cheese shavings. |
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