Delight your palate with this creamy risotto, an explosion of freshness thanks to the sweet young peas and crispy ham that adds an irresistible savory touch.
Easy to prepare and perfect for celebrating the beautiful season at the table. Discover the step-by-step recipe!
Spring Risotto with Fresh Peas and Crispy Ham
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Winter, Spring, Easter Monday
- Energy 547.35 (Kcal)
- Carbohydrates 75.01 (g) of which sugars 4.11 (g)
- Proteins 19.01 (g)
- Fat 18.25 (g) of which saturated 10.58 (g)of which unsaturated 7.14 (g)
- Fibers 4.85 (g)
- Sodium 739.43 (mg)
Indicative values for a portion of 458 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/4 cups Vialone Nano rice
- 1 lb oz peas (Fresh)
- 1 golden onion
- 1 glass dry white wine
- 1 qt vegetable broth
- 3 1/2 tbsp butter
- 1 3/4 oz Parmigiano Reggiano DOP
- 3 oz oz prosciutto crudo (Very thin slices)
- as needed extra virgin olive oil
- 1 pinch salt
- 1 pinch black pepper
- A few leaves parsley
Tools
- 1 Pan Lagostina
- 1 Pot Lagostina
Steps
Make the Ham Crispy:
Lay the slices of prosciutto in a cold non-stick pan.
Cook over medium-low heat until golden and crispy.
Remove the ham from the pan and place it on a sheet of absorbent paper.
Once cooled, crumble it coarsely.
Prepare the Aromatic Base:
In the pot, melt half of the butter (1 3/4 tbsp) along with a drizzle of extra virgin olive oil (about 2 tablespoons).
Add the finely chopped onion and sauté gently over low heat until translucent, without burning it (about 5 minutes).
Toast the Rice:
Add the rice to the pot and toast for about 2-3 minutes, stirring continuously with a wooden spoon.
The grains should become slightly transparent.
Deglaze with White Wine:
Pour the white wine over the rice and let it evaporate completely, stirring gently.
Cook with Broth:
Add the freshly shelled peas to the pot.
Begin adding the hot vegetable broth one ladle at a time, stirring continuously and waiting for the liquid to be completely absorbed by the rice before adding the next ladle.
Continue this process for about 15-18 minutes, or until the rice is al dente, yet creamy.
Cream the Risotto:
Remove the pot from the heat.
Add the remaining cold butter (1 3/4 tbsp) cut into cubes and the grated Parmigiano Reggiano.
Stir vigorously (creaming) to combine all the ingredients and achieve a creamy and velvety risotto.
Season to Taste:
Taste the risotto and adjust the salt and pepper to your liking.
Serve with the Final Touch:
Serve the Spring Risotto with Fresh Peas piping hot, garnishing each portion with the crumbled crispy ham and a sprinkle of freshly chopped parsley.
Enjoy!
STORAGE, Tips and Variations:
Storage:
Risotto is best consumed immediately. However, you can store leftovers in the refrigerator in an airtight container for up to 1 day.
Before reheating, add a bit of broth to restore its creaminess.
Tips:
Use high-quality vegetable broth for a more intense flavor.
Do not rinse the rice before cooking, as it will lose the starch needed for creaminess.
Creaming is a crucial step for a perfect risotto, do not skip it!
If you don’t have prosciutto, you can use speck or pancetta cubes made crispy.
Variations:
You can enrich the risotto with other seasonal vegetables such as asparagus pieces, diced zucchini, or fava bean tips.
For a more aromatic touch, you can add a zest of lemon during the creaming process.
For a vegetarian version, omit the ham and perhaps add some toasted pine nuts for crunchiness.
FAQ (Frequently Asked Questions)
FAQ – Frequently Asked Questions:
Can I use frozen peas?
Yes, you can use frozen peas, but the flavor of fresh peas is definitely superior. If using frozen, add them towards the end of cooking to prevent them from overcooking.
Which type of rice is best for risotto?
Carnaroli and Vialone Nano are the best varieties for risotto due to their high starch content, which provides creaminess. Arborio is also an option, but the creaminess might be slightly less.
Can I make homemade vegetable broth?
Absolutely! A homemade vegetable broth with carrots, celery, onion, and herbs will make your risotto even more flavorful.
What can I use instead of white wine?
If you prefer not to use wine, you can omit it and simply add an extra ladle of vegetable broth.
