Risotto
- Preparation and cooking time
- Total time
- Easy
- serves 4
Ingredients
- k fresh hot chicken stoc, made up to 1 litre
- 2 spring onions
- butter
- 200g carnaroli rice
- ½ glass white wine
- 200g fresh or frozen peas
- 50g parmesan, grated
- 5 leaves mint, shredded
- 75g prosciutto, chopped
Method
- STEP 1
Keep the chicken stock hot over a gentle heat. Fry the spring onions gently in 50g of butter until soft. Add the rice and stir on a low heat for 5 minutes until it has turned translucent. Add the wine, turn up the heat and add 1 ladle of stock and the peas. Continue gradually adding stock, stirring constantly until the rice is soft but still has a bite. Add the parmesan, mint, another small knob of butter and the prosciutto and stir until smooth and creamy.