Ingredients
1 1/2 c. arborio rice
1/2 c. frozen petite peas
6 oz. fresh mozzarella
1/2 c. grated Parmesan
3 tbsp. butter
3 oz. sliced prosciutto
1/2 tsp. salt
3 tbsp. chopped fresh parsley
Preparation
Step 1Stir 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.Step 2Put the rice and peas back in the hot pot. Stir in the mozzarella, Parmesan, butter, prosciutto, salt, and parsley. Serve immediately.Step 3Variations: 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.Step 4Wine recommendation: 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.
