SAFFRON SCENTED RISOTTO WITH PEAS AND PROSCIUTTO

Saffron Scented Risotto with Peas and Prosciutto image

Number Of Ingredients 11

8 cups chicken broth
3 tablespoons butter
1/3 cup finely chopped shallots
1/2 teaspoon saffron threads
1 cup arborio or carnaroli rice
1/2 cup dry white wine
1 pinch kosher salt and freshly ground black pepper to taste
2 ounce thinly sliced prosciutto, cut crosswise into 1/4 in thick strips
1 cup fresh or frozen peas
3/4 cup grated parmesan cheese
2 tablespoon chopped fresh chives

Steps:

Pour the chicken broth into a large saucepan and bring to a boil over high heat. Reduce heat to low, cover, and keep hot.
In another large saucepan, heat 2 tablespoons butter over medium low heat until butter foams. When foaming subsides, cook shallots until softened, stirring frequently with a wooden spoon, about 3-4 minutes. Crumble in a the saffron threads and cook for 1 minute, stirring. Add Rice and cook, stirring constantly until evenly coated with butter and heated through, about 3 minutes. Add wine and simmer, stirring constantly, until almost fully absorbed.
Increase heat to medium and using a ladle, add about 1 cup of hot broth to the rice. Cook, stirring constantly with a wooden spoon, until broth is almost fully absorbed. Add additional broth, 1 cup at a time, stirring constantly and adding more broth only after the previous addition has been absorbed. The risotto is done after about 20 minutes of cooking, when the mixture is creamy and the rice grains are al dente.
Remove from heat and stir in the remaining 1 tablespoon of butter, prosciutto, peas, and Parmesan. Taste and adjust seasoning with salt and pepper. If risotto is thick, use any leftover stock or add hot water to thin as needed.
To Serve: Divide risotto between 4 warmed serving bowls. Sprinkle with chives and serve immediately.