Prosciutto And Pea Risotto

• 4 cups chicken stock
• 4 tbsp (1/2 stick) unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, crushed
• 2 cups arborio rice
• 8 slices prosciutto, 4 slices cut into thin strips
• 1/2 cup dry white wine or vermouth
• 2 cups frozen peas, thawed
• 1/2 cup loosely packed fresh mint leaves, chopped
• 3/4 cup grated Parmesan cheese
• None None Shaved Parmesan cheese, to serve

1. Heat stock in a saucepan until simmering.
2. Melt 2 tbsp of the butter in a heavy-bottomed saucepan on medium heat. Cook onion and garlic for 2-3 mins, until soft. Stir in rice and prosciutto strips and cook for 1 min, or until rice is translucent.
3. Add wine, cook until almost absorbed. Add all but 1/4 cup of the stock. Reduce heat to low, cover with a tight-fitting lid and simmer for 12-15 mins, until liquid is absorbed. Add peas for last 5 mins of cooking.
4. Meanwhile, preheat the broiler. Place remaining prosciutto on a baking pan and broil for 2-3 mins each side, until crisp.
5. Remove risotto from heat. Stir in remaining 2 tbsp butter, mint and grated Parmesan cheese. Stir in remaining 1/4 cup stock, until creamy.
6. Season and serve with crisp prosciutto and shaved Parmesan cheese.

chicken stock, butter, onion, garlic, arborio rice, white wine, frozen peas, mint, parmesan cheese, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/25086 (may not work)