Prosciutto And Pea Risotto - cooking recipe

Ingredients

4 cups chicken stock
4 tbsp (1/2 stick) unsalted butter
1 medium onion, finely chopped
2 cloves garlic, crushed
2 cups arborio rice
8 slices prosciutto, 4 slices cut into thin strips
1/2 cup dry white wine or vermouth
2 cups frozen peas, thawed
1/2 cup loosely packed fresh mint leaves, chopped
3/4 cup grated Parmesan cheese
None None Shaved Parmesan cheese, to serve

Preparation

Heat stock in a saucepan until simmering.
Melt 2 tbsp of the butter in a heavy-bottomed saucepan on medium heat. Cook onion and garlic for 2-3 mins, until soft. Stir in rice and prosciutto strips and cook for 1 min, or until rice is translucent.
Add wine, cook until almost absorbed. Add all but 1/4 cup of the stock. Reduce heat to low, cover with a tight-fitting lid and simmer for 12-15 mins, until liquid is absorbed. Add peas for last 5 mins of cooking.
Meanwhile, preheat the broiler. Place remaining prosciutto on a baking pan and broil for 2-3 mins each side, until crisp.
Remove risotto from heat. Stir in remaining 2 tbsp butter, mint and grated Parmesan cheese. Stir in remaining 1/4 cup stock, until creamy.
Season and serve with crisp prosciutto and shaved Parmesan cheese.