- 10 minutes
- 20 minutes
- Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock stays hot.
- In a large saucepan, heat the oil and 1 tablespoon of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Saute for 2-3 minutes or until slightly translucent.
- Add the rice to the pot and stir briskly with a wooden spoon so that the grains are coated with the oil and melted butter. (It's important to use a wooden spoon to avoid breaking the rice grains). Saute for another minute or so until there is slightly nutty aroma, but avoid letting the rice turn brown.
- Add the wine and cook while stirring until the liquid is fully absorbed.
- Add a ladle of hot chicken to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
- Note: It's important to stir constantly to prevent scorching and to add the next ladle as soon as the rice is almost dry.
- Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed until the stock is gone and the grains are tender but firm. If you run out of stock before the risotto still is done, finish cooking using hot water as you did with the stock, one ladle at a time.
- Stir in the peas, prosciutto, the remaining 2 tablespoons of butter, the Parmesan cheese and parsley, and season to taste with kosher salt.
- Serve right away to avoid your risotto becoming glutinous and gluey.