Ingredients
- 90 g (3 oz) butter
- 1 onion, finely chopped
- 1–2 cloves garlic, crushed
- 1 small celery stick, finely chopped
- 2 slices prosciutto, chopped
- 500 g (1 lb) frozen peas
- ½ cup (125 ml/4 fl oz) white wine
- 4 cups (1 litre) beef stock
- 2 cups (440 g/14 oz) arborio rice
- ⅓ cup (35 g/l¼ oz) grated Parmesan
- 2 teaspoons chopped fresh mint
- ½ cup (30 g/1 oz) chopped parsley
Method
1. In a large heavy-based pan, heat 30 g (1 oz) of the butter then add the onion, garlic, celery and prosciutto. Cook over medium heat, stirring occasionally, for 5 minutes, or until the onion is softened.
2. Add the peas and wine and cook for a further 5 minutes over low heat until the wine has been absorbed.
3. In a separate large pan, heat the beef stock and maintain at a low simmer. Add the rice to the onion and pea mixture and stir for 1–2 minutes until the rice is well coated. Add ½ cup (125 ml/4 fl oz) of the hot stock. Stir constantly over medium heat until all the stock is absorbed. Add another ½ cup of stock and stir until absorbed; repeat until all the stock is added and the rice is creamy but still has a slight bite. This will take about 20 minutes.
4. Remove the pan from the heat; stir in the remaining butter, Parmesan, mint, parsley and freshly ground black pepper to taste.
