Ingredients
1 kg of fresh pea pods, or 700 g frozen
3 tbsp olive oil
2 onions
100-150 g Parma ham Prosciutto di Parma
1 bunch parsley
1.25 l hot vegetable or chicken broth
250 g of rice for risotto - vialone or arborio
50 g butter
150 g feta cheese Parmesan
salt, pepper, a pinch of nutmeg optional
Photo added on
Photo author
PassionFlower
Method
If using fresh peas, he izronva shelled and they put to boil in the broth. Finally, the broth is strained. In a saucepan heat olive oil in it sauté the chopped onion, ham (sliced) and almost all of parsley, coarsely chopped. After a few minutes add the peas, make a little broth and boil until the volume of peas shrink in half. Make up almost all the broth, boil and add the rice, stirring and peppering him to not stick (rice for risotto not wash advance these varieties are not treated with talc). Boil, stirring often. When the rice is al dente (still firm), seasoned with salt and pepper, optional and nutmeg. Make up the rest of the broth, put 2/3 of the Parmesan, grated coarse chips and the butter. Mix well. The texture is like thick dish. Serve sprinkled with parsley, the remaining parmesan and pepper mill are served at the table, everyone adds to the taste.
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Source
www.g26.ch
Comments
Well, the recipe is not the same as you-shirts Busy? The difference is that this is ham and not in another.
the difference is more than one ingredient ... a big difference in the taste of the dish 1, even when only the weight of the salt is different, butter and olive oil ... make different dish, not to mention the ham ... and. m. n
See my comment in another recipe. And this is the original. Put it only when Fleur told me to put it. Like go to Italy or Italian restaurant in the world, will bring you this and not the other. This is the difference. Me personally I do not care. The difference is: the original has prosciutto di Parma (and quite authentic - pancetta - bacon belly, where meat and bacon alternate), parmesan, olive oil, and rice is arborio. Those kusvali all these things, know how intense aroma and flavor it is, especially in set amounts. And what a difference in texture is between normal rice and rice for risotto. Becomes velvety sauce of Parmesan. Incidentally - home-like Race soup with lots of sauce.
nice to have :) Diversity soon will try