RISOTTO WITH HAM AND PEAS

Preparation Method :

• Melt half the butter in a large pan and fry the onion gently until soft but not browned.
• Add the rice and cook, stir continuously, make sure that the mixture does not brown.
• When the rice is crackling hot, add 3 ladlefuls of hot stock. Stir thoroughly, until all the liquid has been absorbed.
• Then add more stock, about 2 ladlefuls at a time, wait each time for the stock to be absorbed before adding another portion.
• After 10 minutes, mix in the peas and three-quarters of the ham. Keep adding the stock, stir thoroughly each time.
• When the rice is tender but firm to the bite, remove the pan from heat and add half the Parmigiano Reggiano and half the parsley and all the remaining butter.
• Taste and season to taste with salt and pepper, then cover and rest for 4- 5 minutes.
• Stir once more, then transfer onto a warmed serving dish and serve at once. Garnish with remaining cheese and parsley.