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LOCATION: Recipes >> Rice >> Risotto 18

Print this Recipe    Risotto 18

Risotto

2 cups short grain white rice 1/2 liter
2 quarts chicken or beef stock 2 liters
8 tablespoons butter 120 ml
2 slices prosciutto, dice
1 small onion, thinly slice
salt and freshly ground pepper
2 cups shelled fresh peas 1/2 liter
1 tablespoon chopped fresh parsley 15 ml
1 cup freshly grated Parmesan cheese 1/4 liter

Bring the stock to a boil and keep it simmering. Melt half of the
butter in a saucepan set over medium heat; then add the prosciutto.
When the ham is very hot, add the onion. When the onion is
transparent, add the rice and stir the grains until they are well
coated with butter. When the rice glistens, start adding the hot
stock a ladleful at a time. Allow the first ladleful to be absorbed
before adding the next, but do not let the rice dry out. Season
with salt and pepper and, when the rice is half-done (about 10 to
12 minutes), add the peas. Continue adding the stock and continue
stirring. When the rice is almost done (about 25 minutes), add
the parsley and Parmesan. Just before removing the pan from the
heat, add the rest of the butter. Serve immediately.

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