Summer Risotto

Here is a recipe I came up with the other night. Everyone thinks risotto is so hard and it’s about the easiest thing a novice cook can make – it takes time and patience but is worth it.  Another misconception is risotto is high in fat & calories because it’s so creamy and rich – FALSEHOODS! The Arborio rice adds creaminess to the dish. Risotto is something that can be made vegetarian or vegan – just use a vegetable or mushroom stock and be sure to omit the sprinkling of parmesan cheese at the end. You can add any type of vegetable or herb or protein – the possibilities are endless!

Summer Risotto

1 cup Arborio rice

3 cups warmed chicken stock

½ cup white wine

1 medium onion, diced

1-2 Tbsp olive oil

1 cup peas

2 Tbsp basil chiffonade (or however much you like)

Prosciutto

Salt & Pepper, to taste

Parmesan cheese, to taste

Directions:

Heat olive oil in a heavy medium sized pot (I use a small Le Creuset pot). Add onion and sauté until translucent.  Add rice and stir to coat with the oil, using a wooden spoon.  Add white wine to deglaze pan.  Once wine is absorbed, add about 1 cup of stock and stir. No need to stir constantly, but keep stirring often until the stock is absorbed. Continue to add stock about a cup at a time and stir.  During the last addition of stock, also add the peas. As the liquid is close to being completely absorbed, add the basil, then the prosciutto. Season with salt & pepper to taste and top with a few parmesan shavings.  Enjoy!