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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is my mom's traditional risotto recipe and it is classic Italian - simple, hearty, and good. Ingredients:
5-6 carrots, chopped |
1 stalk of celery, chopped |
1 large onion, finely chopped |
1/4 cup olive oil |
1/2 tablespoon butter |
1-2 ripe tomatoes, chopped |
1 thick slice of prosciutto (about 1/8 pd), cubed (you can also use ham) (optional) |
4 cups water + 2 chicken cubes or 4 cups chicken broth |
1 1/2 cups arborio rice |
1 8 oz. bag frozen peas |
salt, pepper, parsley, olive oil & fresh garlic, to taste |
8 oz mozarella cheese, cubed |
3/4 cup grated parmesan cheese |
Directions:
1. Boil water with chicken cubes, making sure that the chicken cubes are fully dissolved and mixed. Keep warm over low heat.
2. Using dutch oven over high heat, warm butter and olive oil. Add carrots, celery, and onions; saute over high heat until onions are translucent in color. Add tomatoes and prosciutto and continue to cook for 2-4 minutes. Add arborio rice, stirring constantly for ~ 2-4 minutes.
3. Add chicken broth to the rice and stir. Bring rice to a boil, stirring occassionally. Turn heat down to low flame and cover for 12-15 minutes.
4. Add peas to the rice and stir. Cover for 8 minutes.
5. Stir in cubes of mozarella cheese. Add olive oil, fresh garlic, parsley, salt, pepper, to taste. Stir in parmesan cheese. Remove from heat. To keep warm, keep in dutch oven with cover until ready to serve.
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