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Foodie Thursday: Risotto with Peas, Prosciutto and Parmesan

Resident chef Nigel Barden is here with today's mouth-watering 'Foodie Thursday' dish - today he's making Risotto with Peas, Prosciutto & Parmesan'.

Plus, Simon has another one of your confessions for the collective to mull over.

1 hour, 55 minutes

Last on

Thu 2 Jul 2015 17:05
Â鶹ԼÅÄ Radio 2

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Risotto with Peas, Prosciutto & Parmesan

by Theo Randall from My Simple Italian (Ebury Press)

Ìý

If you can get fresh peas then use them in this risotto.Ìý When they’re out of season frozen petit pois will work well.Ìý Just make sure you blanch them first for a minute & add nearer the end of the cooking time.Ìý The prosciutto is used like a seasoning & gives the risotto a richer flavour.

Ìý

Serves 4 as a starter, or 2 for supper

Ìý

Prep time 15 mins

Cooking time 45 mins

Ìý

Ingredients

100g unsalted butter

2 spring onions, chopped

200g Carnaroli risotto rice

½ glass of white wine

1L hot, fresh chicken stock

200g shelled fresh peas

5 mint leaves, chopped

150g Parmesan cheese, freshly grated, plus shavings to finish

150g sliced prosciutto di Parma, roughly torn

Sea salt & freshly ground black pepper

Ìý

Method

Melt half the butter in a heavy-based saucepan & sweat the spring onions on a low heat until soft.Ìý

Add the rice & stir for 5 mins until translucent.

Add the white wine, turn up the heat & stir until it has almost all evaporated.Ìý

Add one ladle of hot stock along with the peas & mint, & bubble, stirring, until the liquid has almost all been absorbed.

Continue adding stock, little by little, stirring constantly & letting each addition be absorbed before adding more.Ìý

When cooked, the rice should still have a bit of bite but no crunch.

Add the Parmesan, the rest of the butter & prosciutto with salt & pepper to taste.

Stir until the risotto is creamy.Ìý Serve topped with shavings of Parmesan cheese.

ÌýÌý

Nigel’s Top Tips

If using stock cubes rather than fresh, don’t add any extra salt as they already contain it. Season to taste at the end.

Ìý

Parmesan (or Twineham Granger) When stored in greaseproof paper, inside an airtight container in the fridge, it will last for 5 months from date of opening. It may also be frozen, either as a whole or in grated form. Simply place in the freezer, take it out when required & grate whilst frozen & then return to the freezer.

Ìý

If adding liquid to a dish make sure it’s warm, so the temperature of the dish doesn’t drop.

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Broadcast

  • Thu 2 Jul 2015 17:05
    Â鶹ԼÅÄ Radio 2