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Pea, Basil & Mint Risotto

1 14 liters chicken stock
40 ml olive oil
1 onion, diced finely
8 slices prosciutto
2 garlic cloves, finely chopped
1 lemon, juice and rind of
200 g arborio rice
60 ml white wine
125 g frozen peas or 125 g fresh peas
13 cup mint leaf, shredded
13 cup basil leaves, shredded
12 cup parmesan cheese


Bring the stock to a steady simmer in a saucepan. Heat the oil in a heavy-based saucepan over medium heat and add the onion and prosciutto and cook for 1 minute. Add the garlic and the lemon rind and cook for another minute until the garlic is golden. Add the rice and stir for 1 minute, making sure all the grains are well coated. Add the wine and stir until completely absorbed. Add the stock a ladle at a time, sirring frequently. Wait until each addition is almost completely absorbed before adding the next ladle. Reserve 1 ladle to add at the end. Half way through cooking the rice add the peas. After 18-20 minutes the rice should be creamy and tender but still have a little bite. Add remaining ladles of stock and turn off the heat. Stir through the herbs, cheese and juice and season to taste before serving.

Source: www.food.com