Prosciutto and Pea Risotto

1. Sweat Aromatics

In a heavy-bottomed pan, melt the unsalted butter over medium heat. Add the diced shallot and prosciutto, and cook, stirring frequently, until the shallot is translucent and fragrant, about 3-4 minutes.

2. Toast Rice

Stir in the Arborio rice, coating it with the butter and aromatics. Continue to cook, stirring, until the rice grains become semi-translucent and emit a nutty aroma, about 2 minutes.

3. Deglaze

Pour in the white wine and stir, scraping any browned bits from the bottom of the pan. Cook until the wine has almost entirely evaporated, leaving the rice slightly perfumed.

4. Cook the Rice

Begin by adding about half of the chicken stock, stirring occasionally and allowing the rice to absorb the liquid before adding more. After the first addition has been absorbed, add the remaining stock in portions, stirring frequently. You should wait until each addition is mostly absorbed before adding more. This process should take about 18-20 minutes total. Taste the rice periodically; it should be al dente with a creamy consistency.

5. Finishing Ingredients

Once the rice is nearly done, stir in the peas, and continue to cook until they are heated through, about 1-2 minutes. Remove the pan from heat and stir in the remaining 15g of butter, the chives and microplaned Parmesan cheese, stirring vigorously to create a creamy emulsion. If the risotto is too thick, add a splash of stock to reach the desired consistency. It should be creamy and flow slightly when spooned onto a plate. Season with freshly ground black pepper to taste.