Recipe

Josephines Risotto Recipe

	Akarlin / All my dishes 1 year, 1 month ago This is my mom's traditional risotto recipe and it is classic Italian - simple, hearty, and good. Prep:25m Cook:45m Servings:6	Akarlin
	risotto italian

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Ingredients

5-6 carrots, chopped

1 stalk of celery, chopped

1 large onion, finely chopped

¼ cup olive oil

½ tablespoon butter

1-2 ripe tomatoes, chopped

1 thick slice of prosciutto (about 1/8 pd), cubed (you can also use ham) (optional)

4 cups water + 2 chicken cubes or 4 cups chicken broth

1 ½ cups arborio rice

1 8 oz. bag frozen peas

salt, pepper, parsley, olive oil & fresh garlic, to taste

8 oz mozarella cheese, cubed

¾ cup grated parmesan cheese

Directions

Boil water with chicken cubes, making sure that the chicken cubes are fully dissolved and mixed. Keep warm over low heat.

Using dutch oven over high heat, warm butter and olive oil. Add carrots, celery, and onions; saute over high heat until onions are translucent in color. Add tomatoes and prosciutto and continue to cook for 2-4 minutes. Add arborio rice, stirring constantly for ~ 2-4 minutes.

Add chicken broth to the rice and stir. Bring rice to a boil, stirring occassionally. Turn heat down to low flame and cover for 12-15 minutes.

Add peas to the rice and stir. Cover for 8 minutes.

Stir in cubes of mozarella cheese. Add olive oil, fresh garlic, parsley, salt, pepper, to taste. Stir in parmesan cheese. Remove from heat. To keep warm, keep in dutch oven with cover until ready to serve.

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