Risotto
Spring Pea Risotto
PREP 5 MINS | COOK 1 HOUR | SERVES 2-3
INGREDIENTS:
Pea-Basil Purée
1 cup blanched peas
¼ cup basil leaves
2 tbsp water
1 tbsp Masseria Organic Extra Virgin Olive Oil
Salt and pepper to taste
Risotto
2 tbsp Masseria Organic Extra Virgin Olive Oil
3 garlic cloves, minced
1 shallot, minced
1 cup Arborio or Carnaroli rice
½ cup dry white wine
4 ½ cups stock (vegetable or chicken)
1 cup Pecorino Romano, finely grated
1 tbsp butter
1 tbsp lemon zest
½ lemon, juiced
¼ cup blanched peas
2-4 slices of prosciutto, pan fried until crispy
Salt and pepper to taste 
DIRECTIONS:
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In a small pot, add stock. Keep warm on low.
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In a heavy-duty wide pan, heat olive oil over medium heat. Add shallot and sauté until soft, 3-4 minutes. Add garlic and cook for 30 seconds because adding the rice to toast for 1-2 minutes.
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Deglaze with white wine. Add warm stock one ladle at a time, stirring constantly and letting each addition absorb before adding the next. This takes about 45-60 minutes on low heat until rice is tender with a slight bite (not mushy).
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While the rice cooks, blend the pea-basil purée. Add everything together in a blender and mix until smooth.
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Once the rice is nearly done, stir in the pea basil purée. Let it simmer gently for 1-2 minutes to heat through.
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Remove from heat and stir in butter, grated pecorino, ¼ cup blanched peas, lemon zest, and lemon juice. Season with salt and pepper to taste.
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Spoon into individual bowls, top with crispy prosciutto shards, and drizzle with Masseria Organic Extra Virgin Olive Oil.
