Risotto is one of my go to recipes when I have the time but don’t want any fuss. Just a glass of wine in 1 hand, wooden spoon in the other, music in the background, no place else to be. It’s such an easy and super duper versatile dish, I really have made it with all kinds of ingredients. Top tip? Use piping hot stock!
I still had 2 leeks lying around, I was planning on being all fancy and braising them with a miso glaze but after a long day in the garden I really didn’t want to have to think about anything too complex.
I added wild garlic at the end but you can easily leave this out or maybe replace it with basil or spinach if you’d like some leafy green.
The crispy parma ham I roasted in the oven for an hour at 110°C, recipe by @haroldkookt
See the link in my bio for this recipe and more risotto inspiration!
Leek, Pea, Wild Garlic and Lemon Risotto with Crispy Prosciutto di Parma
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Loading...Ingredients
- 350 g risotto rice
- 1 tbsp olive oil
- 1 knob of butter (leave out if keeping it vegan)
- 1-2 shallots, finely chopped
- 2-3 garlic cloves, minced
- 1 celery stalks, finely chopped
- 2 leeks, finely sliced
- 100 ml white wine
- 1.5 liter stock (vegetable or chicken), make sure it's hot and just simmering
- 150 g frozen peas
- 50 g parmesan cheese, finely grated
- Zest of 1 lemon
- Big handful fresh wild garlic, thinly sliced (optional)
- Pepper & salt to taste
- To serve
- 8 thin slices Prosciutto di Parma
- A squeeze of lemon juice to taste
Instructions
The crispy prosciutto di Parma
Preheat the oven to 110°C.
Line a baking sheet with baking paper and dived the ham slices over the tray so the don't overlap.
Bake in the oven for 1 hour until crispy.
Let the quickly drain on some kitchen paper when done to blot away some of the oil.
The risotto
Heat the stock in a pan so it's ready to use when needed, the secret to good risotto is hot stock!
Heat the olive oil and butter in a large sauce pan and add the shallots, celery and leek and a pinch of salt.
Sauté on medium heat until softened, ± 3 minutes, then add the garlic.
Sauté for 10 minutes on low to medium heat, don't let it brown but slowly cook (see notes).
Add the risotto rice and stir to coat it all in the oil. Let it sauté fir 1-2 minutes.
Deglaze the pan with the wine and scrape all the goodness from the bottom of the pan. Let it simmer for 1-2 minutes to let the alcohol evaporate.
Add a ladle of hot stock to the rice and stir, let it bubble away on medium heat until all the liquid has been absorbed.
Repeat until all the stock has been absorbed and the rice is cooked through, this will take about 25 minutes. If the risotto is too thick add a drop of water now and then to get your desired consistency, I think I added about a cup.
During the last 5 minutes add the lemon zest, peas and the wild garlic (if using), slowly cook until the wild garlic is wilted and the peas are heated through
Just before serving add mint leaves, the parmesan cheese and the lemon zest. Mix well until the leaves have wilted.
Taste and season with pepper and salt. Serve with a drizzle of olive oil and a squeeze of lemon juice.
Serve with a fresh salad on the side (for example with this Lemon Vodka Vinaigrette salad)
