Pea Risotto with Prosciutto + Basil Oil
A warm bowl of rissoto, creamy and wonderful was the perfect entree to Bea’sSunday Supper. The little bits o prosciutto are key. Recipe below – bon appétit
Pea Risotto with Prosciutto and Basil Oil
For 4 people
For the Basil oil:
1 cup packed fresh basil leaves
½ cup olive oil
For the Risotto:
4.5 to 5 cups chicken stock
6 prosciutto slices
1 tablespoon unsalted butter
2 tablespoons olive oil
2 twigs lemon thyme
Zest of 1 organic lemon finely grated
2 shallots, finely chopped
1 leek, finely chopped1 cup (5 ¼ oz; 150 g) cleaned fresh peas
1.5 cups (10.5 oz; 300 g) Carnaroli or Arborio rice
1/3 cup white Vermouth
1.5 oz (45 g) finely grated Parmesan + more to serve
2 to 3 tablespoons Mascarpone cream or crème fraiche
2 tablespoons finely chopped parsley and mint
Lemon juice, to serve
To make the basil oil:
Bring a large pot of salted water to a boil over high heat. Add the basil leaves and cook for 15 seconds. Drain and place in an ice water bath. Once cooled, squeeze the excess water and chop coarsely. Transfer to a blender or the bowl of a food processor. Add the olive oil and purée until smooth. Strain through a fine mesh (or chinois) and use immediately, or transfer to an airtight container and keep refrigerated for up to 3 days.
To make the risotto:
In a pot, heat the stock and set aside.
Using a non-stick frying pan, cook the prosciutto on medium to high heat until crispy. Let cool and then chop coarsely; set aside.
In a large casserole pan, melt the butter. Add the olive oil and when warm, add the thyme and lemon zest. Cook for 1 minute, then add the leek and shallots. Let soften on low heat for a few minutes, stirring occasionally.
Increase the heat and add the rice. Coat well for 1 minute before adding the Vermouth. Cook until absorbed, while stirring.
Add 1 cup of warm broth at a time, and wait until it is absorbed before adding more. When you have only 1/2 cup stock left, add the peas and continue to cook until the rice is al dente.
At this point, stir in the Parmesan, cream, and herbs. Stop the heat and cover. Let rest for 2 minutes. Discard the lemon thyme.
Serve the rice in shallow bowls and squeeze a little lemon juice in each plate. Drizzle with basil oil. Top with the shaved prosciutto, and add more Parmesan as needed.