Spring Risotto
Ingredients
- 8 slices of Prosciutto
- 10.5 oz Peas
- 1 Little Gem Lettuce
- 2 Shallots
- 1 Small bunch of Basil
- 5.3 oz Mascarpone
- 2.1 oz Parmesan
- 3.5 oz Butter
- 6.3 cups Chicken Broth
- 10.5 oz Arborio Rice
- 3.4 fl oz White Wine
- Olive Oil
- Salt
- Pepper
Instructions
- Peel and finely chop the shallots. Wash the Little Gem Lettuce and shred it. Slice 2 slices of prosciutto into thick strips.
- Sweat one shallot in a pan with a splash of olive oil. Add the peas, pour in 5.1 fl oz of water, then cover and cook for 6 minutes. At the end of cooking, add the prosciutto strips and the shredded lettuce. Season with salt and pepper, and set aside.
- Sweat the second shallot in a pan with 2 tablespoons of olive oil. Add the Arborio rice and let it become translucent. Deglaze with the white wine and let it evaporate. Gradually add the chicken broth, cooking for 20 minutes on low heat while stirring.
- Stir in the butter, Parmesan, and mascarpone into the cooked risotto. Serve with the garnish, the remaining prosciutto slices, and cleaned basil leaves.
Video
Notes
Spring Risotto
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