Chicken Pea Sage Prosciutto Risotto Recipes

CHICKEN, PEA SAGE AND PROSCIUTTO RISOTTO

Steps:

• Place stock and the water in large saucepan; bring to a boil. Reduce heat; simmer, covered.
• Heat butter and half of the oil in large saucepan; cook onion, stirring until soft. Add rice, stir rice to coat in mixture.
• Add wine; cook, stirring, until liquids almost evaporated.
• Stir in 1cup simmering stock mixture, cook, stirring over low heat until liquid is absorbed.
• Continue adding stock mixture, in 1 cup batches, stirring until adsorbed after each addition. total cooking time should be about 35 minutes or until rice is tender.
• Meanwhile, heat remaining oil in medium frying pan; cook chicken, stirring, until cooked through.
• Add garlic; stir until fragrant. Add chicken mixture to risotto with peas, stir to combine.
• Cook prosciutto in same frying pan until crisp. Drain on absorbent paper then break into rough pieces. Stir sage and half of the prosciutto into risotto.
• Serve risotto with sprinkle of remaining prosciutto.

RISOTTO WITH PEAS AND PROSCIUTTO

Steps:

• Bring broth to a simmer in a saucepan and keep at a bare simmer, covered.
• Cook onion in 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Add rice and cook, stirring, 1 minute. Add wine and simmer, stirring, until absorbed.
• Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed. Continue simmering risotto and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition become absorbed before adding next, until rice is just tender and creamy but still al dente, 18 to 20 minutes (there will be leftover broth).
• Stir in peas, prosciutto, zest, 2/3 cup cheese, parsley, remaining 2 tablespoons butter, and salt and pepper to taste. If necessary, thin risotto with some of remaining broth. Serve immediately, with remaining 1/3 cup cheese.

RISOTTO WITH PEAS AND PROSCIUTTO

Steps:

• Bring broth to a simmer in a saucepan and keep at a bare simmer, covered.
• Cook onion in 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.
• Add rice and cook, stirring, 1 minute.
• Add wine and simmer, stirring, until absorbed.
• Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed.
• Continue simmering risotto and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition become absorbed before adding next, until rice is just tender and creamy but still al dente, 18 to 20 minutes (there will be leftover broth).
• Stir in peas, prosciutto, zest, 2/3 cup cheese, parsley, remaining 2 tablespoons butter, and salt and pepper to taste.
• If necessary, thin risotto with some of remaining broth.
• Serve immediately, with remaining 1/3 cup cheese.
• Serves 4 as an entree or 6-8 as a side dish.