Lemon-Garlic Risotto With Peas And Crispy Prosciutto

                                                

Lemon-Garlic Risotto with Peas & Crispy Prosciutto

Lemon appears in many forms in this spring risotto. First, a whole lemon brings its sunny disposition to the broth; then the rice is finished with the sparkle of lemon juice and zest. Sweet peas, salty prosciutto crisps and nutty Parm round out this delightful dish.

Ingredients:

Lemon Garlic Broth
1 tbsp (15 mL) extra virgin olive oil
1 head garlic, halved crosswise
2 stalks celery, roughly chopped
1 medium lemon, about 4 oz (115 g), sliced
2 sprigs thyme
2 bay leaves
8 cups (2 L) water
Salt to taste
Risotto
1 tbsp (15 mL) extra virgin olive oil
8 slices prosciutto, about 2 oz (55 g), each torn into thirds
5 tbsp (75 mL) unsalted butter, divided
1 cup (250 mL) finely chopped shallots, about 3 to 4
1 1/2 cups (375 mL) arborio or carnaroli rice
Salt to taste
1 cup (250 mL) fresh or thawed frozen peas
1 1/4 cups (310 mL) grated Parmesan, plus more for serving
Zest and juice of 1/2 medium lemon
Freshly ground pepper to taste

Directions:                                                                                                                                         For the broth, heat oil in a large pot over medium-high. Add garlic and celery. Cook, stirring occasionally, until lightly browned, about 5 minutes. Add lemon, thyme, bay leaves, water and salt. Raise heat to high. When it comes to a boil, reduce to maintain a simmer. Cook for 30 minutes. Remove from heat. Strain into a container, and discard solids. Place 5 cups (1.25 L) broth in a medium saucepan and keep hot over a low heat. Save rest for another use.

For the risotto, heat oil in a medium pot over medium-high heat. Add prosciutto. Cook, stirring often, until crisp, about 5 minutes. Transfer with a slotted spoon to a plate. Set aside.

Reduce heat under pot to medium. Add 3 tbsp (45 mL) butter and shallots. Cook, stirring occasionally, until softened, about 3 minutes. Stir in rice and season with salt. Cook, stirring often, 2 minutes.

Ladle in 1 cup (250 mL) hot broth. Cook, stirring occasionally, until liquid is mostly absorbed. Continue adding broth, 1 cup (250 mL) at a time, stirring occasionally, so rice doesn’t stick. When rice is almost perfectly tender—after 13 to 15 minutes—stir in peas. Cook, stirring constantly, until peas are tender-crisp, about 2 minutes more.

Take risotto off heat. Stir in remaining 2 tbsp (30 mL) butter, Parmesan, lemon zest and juice and pepper. Taste and adjust seasonings. Transfer to a serving dish or divide among shallow bowls. Top with prosciutto and serve immediately.   Serves 4 to 6    Serve with a Pinot