Risotto With Peas And Prosciutto

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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.

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Steps

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Bring broth to a simmer in a saucepan and keep at a bare simmer , covered.

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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.

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Add rice and cook , stirring , 1 minute.

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Add wine and simmer , stirring , until absorbed.

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Stir in 1 cup simmering broth and cook at a strong simmer , stirring constantly , until broth is absorbed.

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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.

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Stir in peas , prosciutto , zest , 2 / 3 cup cheese , parsley , remaining 2 tablespoons butter , and salt and pepper to taste.

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If necessary , thin risotto with some of remaining broth.

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Serve immediately , with remaining 1 / 3 cup cheese.

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Serves 4 as an entree or 6-8 as a side dish.

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Ingredients

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chicken broth, onion, unsalted butter, arborio rice, dry white wine, frozen peas, prosciutto, lemon zest, parmesan cheese, parsley