Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Farrell Estate in Arlington, Texas in 1988.

Ingredients Edit

Directions Edit

  1. Melt 2 tablespoons butter in medium size pan.
  2. When it has just melted add peas.
  3. Turn heat down as low as possible and cook peas covered about 15 minutes.
  4. Do not overcook.
  5. Set aside.
  6. Heat chicken stock until it starts to steam then lower the heat and have it ready.
  7. Melt remaining butter in a large heavy pot.
  8. When melted add minced onion and sauté over medium heat until translucent.
  9. Add prosciutto and then the rice.
  10. Sauté for 3 minutes or until grains take on a translucent cast.
  11. Begin adding the hot stock a ladelful at a time stirring constantly.
  12. Continue stirring until stock is absorbed by the rice.
  13. Continue adding stock until rice is plump and not too soft.
  14. Taste for seasoning adding salt as needed then and pepper.
  15. Gently stir in the parsley and cooked peas and cook for another 2 minutes.
  16. Turn into a serving dish and sprinkle with half the Parmesan .
  17. Reserving the rest to be added separately at the table.
  18. Serve immediately.
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