People tend to cringe away from risotto and I’m not sure why. I suppose it can appear time consuming as you do have to be on hand to stir it a lot. Whenever asparagus is in season I make a great baked risotto that negates this constant stirring. But this time around I decided on something fresh and creamy at the same time.
Leek, Lemon, Pea & Prosciutto Risotto
70g unsalted butter
1 garlic clove, finely chopped
2 leeks, finely sliced
200g arborio rice
1 litre chicken stock, hot (homemade or bought)
2 teaspoons olive oil
100g prosciutto, finely sliced
2 tablespoons lemon juice
2 tablespoons cream
2 tablespoons flat leaf parsley, finely chopped
Zest of 1 lemon
50g Parmesan, grated
- Melt your butter in a large pan over medium heat. Add your leek and garlic and cook, stirring regularly, until soft (about 10 minutes).
- Add your rice to the pan and stir constantly, making sure the rice is all coated in your buttery leek mixture and is slightly toasted.
- Add 1 ladleful of your stock at a time, waiting for the liquid to be absorbed before adding more. Stir regularly letting the mixture slightly bubble over the surface. Continue adding a ladleful at a time until your rice is done. It may take more or less than the 1 litre. Your rice should be slightly firm, creamy and mound when you serve it with a slow collapse. (this process will take about 20 minutes)
- Heat your olive oil in a separate pan over medium heat. Add your prosciutto and cook until translucent (takes about 2 minutes). Add your peas and toss them about until tender (another 2 minutes from frozen). Remove from the heat and set aside. Try to keep it warm though.
- When your rice is ready, remove it from the heat and add your lemon juice, cream, parsley, zest and Parmesan. Stir well to combine. If you need to, you can add a splash more stock to get your consistency right.
- Stir in 2/3rds of your prosciutto mix. Use the last of it to garnish after dishing it up, along with a few small parsley leaves, a few extra lemon zests and Parmesan to taste.
Do you love Risotto?
What great flavour combinations have you made?