Rice with Mozzarella, Prosciutto, and Peas
- Contributed by Quick From Scratch One-Dish Meals
- ACTIVE:
- TOTAL TIME:
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SERVINGS:
4
Our Pairing Suggestion
The traditional style of Italian white wines is crisp, clean, light-bodied, and fairly neutral in flavor—an ideal combination that won't overpower this dish. Soave, Frascati, and Orvieto will all work well, but a Vernaccia di San Gimignano, with its slightly fuller body and almond aroma, will be best of all.
Recipe: Rice with Mozzarella, Prosciutto, and Peas
- FAST
Ingredients
- 1 1/2 cups arborio rice
- 1/2 cup frozen petite peas
- 6 ounces fresh mozzarella, grated (about 1 1/2 cups)
- 1/2 cup grated Parmesan
- 3 tablespoons butter
- 3 ounces sliced prosciutto, cut into thin strips
- 1/2 teaspoon salt
- 3 tablespoons chopped fresh parsley
- Stir the rice into a medium pot of boiling, salted water and cook until almost done, about 15 minutes. Stir in the peas. Cook until the peas and rice are just done, about 2 minutes longer. Drain.
- Put the rice and peas back in the hot pot. Stir in the mozzarella, Parmesan, butter, prosciutto, salt, and parsley. Serve immediately.
Variations
• Vary the herb here if you have access to a good fresh one. Chopped mint, chervil, sage, or fennel leaves would all be excellent.
For a sharper-tasting dish, substitute 1/2 cup grated Pecorino Romano for the grated Parmesan, or use a combination of the two.
Fresh Mozzarella Fresh mozzarella is a soft, mild white cheese that combines well with strong-flavored ingredients. The cheese, which is formed into a ball and usually packed floating in water in a plastic tub, is available both salted and unsalted. We find the unsalted variety too bland; a light salting brings out the cheese's elusive fresh-milk flavor.
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