Pea Risotto With Crispy Prosciutto, Feta, And Mint - butter

Method

• Melt the butter in a pot over medium heat. Once melted, add the onion, garlic, salt, and pepper and cook until soft and fragrant, about 3-4 minutes.
• Add the rice and stir, continuing to cook until rice is well mixed with the onions and appears slightly translucent, about 2 minutes.
• Add the wine, and continue cooking until wine is absorbed, about 3-4 minutes.
• Add 1 cup of stock, bring to a boil, then reduce heat to low and simmer, stirring occasionally, until stock is completely absorbed. Reserving 1/4 cup stock to use in step 6, repeat this process, adding about 1 cup of stock at a time, until all of the remaining stock has been incorporated. This whole process should take about 20-25 minutes.
• While rice is cooking, crisp up your prosciutto. Heat a large non-stick pan over medium high heat and add the slices of prosciutto. Cook, flipping periodically, until crispy. Cool slightly, then crumble.
• In a blender or food processor, combine 1 cup of the peas, mint, lemon juice, lemon zest, and 1/4 cup of the warm stock. Puree until smooth.
• When the last of the stock has been almost completely absorbed into the rice and rice is tender, stir in the pea puree, the remaining 1/2 cup of whole peas, and the parmesan. Continue to cook, stirring, until cheese is melted and peas are just tender, about 2 minutes.
• Serve risotto, topping each bowl with crumbled feta, crispy prosciutto, and finely chopped mint.