Pea risotto with Parma ham
2 servings
60 minutes
Pea risotto with Parma ham is an elegant dish of Italian cuisine that harmoniously combines tenderness and rich flavor. Its roots trace back to the northern regions of Italy, where risotto is a symbol of gastronomic art. The velvety texture of rice soaked in aromatic chicken broth is complemented by the sweetness of green peas and a subtle salty-spicy accent from Parma ham. Thyme leaves add freshness to the dish, while grated Parmesan provides depth and creaminess. This risotto is perfect for cozy dinners or festive evenings where one wants to enjoy traditional Italian flavors with a modern twist.
1
Melt butter in a large pot over medium heat, add finely chopped onion, finely chopped Parma ham, and crushed thyme leaves. Cook until the onion is soft. Add a cup of risotto rice and simmer for 5-10 minutes.
- Butter: 2 pieces
- Onion: 1 head
- Parma ham (prosciutto di Parma): 8 pieces
- Thyme: 1 g
- Risotto rice: 225 g
2
Then pour a cup of chicken broth into the pot, stir, and simmer until the rice absorbs the broth. Add frozen peas and another cup of broth, and cook until it is absorbed again.
- Chicken broth: 1 l
- Frozen green peas: 150 g
- Chicken broth: 1 l
3
The rice should be slightly undercooked (al dente). Add the remaining broth and cook, stirring, until the liquid evaporates completely. The rice can be considered ready when it is fully coated with the creamy sauce.
- Chicken broth: 1 l
- Salt: to taste
- Ground black pepper: to taste
4
Then sprinkle the rice with grated Parmesan and add a small handful of finely chopped parsley. The risotto is ready.
- Parmesan (Parmigiano Reggiano): 70 g
- Parsley: 1 g
