Rice with Mozzarella, Prosciutto, and Peas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Arborio rice, familiar from risotto, is simply boiled here and then tossed with peas, fresh mozzarella, Parmesan, and prosciutto. As soon as the mozzarella hits the heat, it melts to a delicate net that holds all the ingredients together. Ingredients:
1 1/2 cups arborio rice |
1/2 cup frozen petite peas |
6 ounces fresh mozzarella, grated (about 1 1/2 cups) |
1/2 cup grated parmesan |
3 tablespoons butter |
3 ounces sliced prosciutto, cut into thin strips |
1/2 teaspoon salt |
3 tablespoons chopped fresh parsley |
Directions:
1. Stir 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.
2. Put the rice and peas back in the hot pot. Stir in the mozzarella, Parmesan, butter, prosciutto, salt, and parsley. Serve immediately.
3. Variations : · 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.
4. Fresh Mozzarella: Fresh mozzarella is a soft, mild white cheese that combines well with strong-flavored ingredients. The cheese, which is formed into a ball and usually packed floating in water in a plastic tub, is available both salted and unsalted. We find the unsalted variety too bland; a light salting brings out the cheese's elusive fresh-milk flavor.
5. Wine 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.
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