English Pea Risotto with Prosciutto

Ingredients:

1 cup fresh English Peas*
1 stick unsalted butter
1/2 large yellow onion, diced
1 cup Arborio rice
1 Tbsp garlic, chopped
1-1/2 cups white wine
1 quart chicken stock, warmed
1-1/2 cups grated Parmesan cheese
1/4 lb. thinly sliced Proscuitto
Salt and Pepper, to taste

Method:

Fill a pot with water and bring to a boil. Add salt to flavor the water. Place the peas in the water and boil for 2 minutes. Drain and immerse in ice water to stop the cooking process. Drain again and set aside.

*If English Peas are not in season, use frozen peas. I set aside the peas at the beginning so they can thaw out. Then if need be, I stick my peas in the microwave for 1-2 minutes at very, very low power (10-20%) to take the chill out.

In a small saucepan, heat up your chicken stock until just warm. Don't boil. Keep on low heat while you start the rice.

Melt the butter in a large heavy-bottomed sauce pan over medium high heat. Add the onions and cook until translucent, about 5 minutes. Add the rice and garlic. When the rice begins to sizzle, add the wine. Stir constantly and wait for the liquid to almost completely evaporate. Start adding the stock, 1 cup at a time, stirring constantly and waiting for the liquid to reduce between additions.

Continue cooking and adding the stock until the rice is al dente and the mixture is creamy, about 20 minutes. You may not use all the stock. Mix in the peas; season with salt and pepper and top with the cheese and prosciutto. Serve immediately.