Sweet Pea Risotto with Prosciutto
Using a pressure cooker, you can prepare risotto in about half the time–and it eliminates the need to constantly stir the rice. If desired, garnish each serving with a crispy frico made from Parmigiano-Reggiano cheese and freshly ground pepper (see related recipe at right).
- 1⁄4 cup extra-virgin olive oil
- 1⁄2 yellow onion, finely chopped
- 2 cups Arborio or Carnaroli rice
- 1 cup dry white wine
- 4 1⁄2 cups chicken stock, warmed
- 5 cups shelled peas, cooked until tender,
cooking water reserved
- 3 Tbs. unsalted butter
- 1 cup grated Parmigiano-Reggiano cheese,
plus more for serving
- 6 thin slices prosciutto, cut into 1⁄4-inch strips
- Salt and freshly ground pepper, to taste
- Chopped fresh chives for garnish
Meanwhile, reserve 1 cup of the peas in a small bowl. In another bowl, combine the remaining peas and 3/4 cup of the cooking water. Using an immersion blender, puree the peas, adding more water if needed. Strain through a fine-mesh sieve into a bowl. Set aside.
Release the pressure according to the manufacturer's instructions and stir the rice. Stir in the butter, the 1 cup cheese, the prosciutto, the reserved peas and the pea puree. Add more stock if needed so the rice is thick and creamy. Season with salt and pepper and garnish with chives. Serve immediately and pass additional cheese alongside. Serves 6.