Begin by melting 4 tbsp of butter in a large pan over medium heat. Once the butter is foaming, add the finely chopped onion along with 2 oz (60g) of diced prosciutto or 3 oz (90g) of diced unsmoked bacon strips, and 2 crushed garlic cloves.
Cook this mixture gently, stirring occasionally, for 3–5 minutes until the onion becomes soft but remains uncolored. This initial cooking step is indispensable for developing the flavor base of your risotto.
Once the aromatics are properly softened, add 1½ cups of risotto rice and stir continuously to coat every grain thoroughly in the butter, guaranteeing even cooking and texture development.
Incorporate 10 oz (300g) of frozen peas into the rice mixture and season with salt and black pepper to taste. Begin the gradual stock addition process by pouring in half of the 4 cups of hot chicken or vegetable stock.
Cook over low heat while stirring constantly until all the liquid is absorbed by the rice. Continue this method of adding small amounts of stock and stirring until absorption, repeating until the rice becomes just tender and the overall mixture achieves a thick, creamy consistency.
This process should take approximately 25 minutes total and requires patience and consistent attention to ensure proper texture.
Once the risotto reaches the desired creamy consistency with tender rice grains, remove it from the heat and serve immediately.
Garnish each serving generously with 2 oz (60g) of grated Parmesan cheese and 2 tbsp of chopped parsley to add brightness and additional flavor to the finished dish. The contrast between the creamy risotto base and the fresh, herbaceous topping completes this classic Italian preparation.
