- 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
How to make this recipe
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.
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.