6-8 cups chicken broth
4 tablespoons butter, divided
3 tablespoons extra-virgin olive oil, divided
1 yellow onion, minced
1 garlic clove, minced
1 pound mushrooms, sliced
2 cups Arborio rice
10 ounces frozen peas, defrosted
½ cup Cello rich and creamy mascarpone
½ cup grated Parmigiano Reggiano,
plus shavings for garnish
6 ounces prosciutto (about 12 slices),
each slice cut into 3 long pieces
(reserve 6 pieces for garnish)
3 tablespoons chopped fresh parsley
Salt and pepper
In a saucepan, bring chicken broth to a boil,
then reduce to a simmer.
In a Dutch oven, heat 2 tablespoons butter
and 2 tablespoons oil over medium high heat.
Add onions and garlic; sauté until soft,
then remove from the pan and set aside.
Add 2 tablespoons butter and 1 tablespoon oil to the pan.
Add mushrooms and sauté until soft and just brown.
Set aside with the onions and garlic.
Add rice to the pan, stirring constantly to prevent sticking.
Add a large ladleful of hot chicken broth,
reduce the heat to medium-low, and cook,
stirring,until all the liquid is absorbed. Continue the process, adding broth one ladleful at a time.
After 20 minutes, add peas, mushrooms and onions.
Continue to add broth and cook until the rice is tender.
Remove the pan from the heat.
Stir in mascarpone, grated Parmigiano Reggiano and prosciutto.
Add parsley and salt and pepper to taste.
Transfer to a serving dish. Using a peeler,
shave 6-8 curls from the wedge of Parmigiano Reggiano directly on top.
Garnish with the reserved prosciutto slices. Serve immediately.
Makes 4-6 servings.