It’s been so long since I made risotto, and it is a favorite dish of mine. I had a small dinner party this past weekend and used the opportunity to stir up a delicious batch of the rice dish. I purchased some beautiful, thick cut veal loin chops, which I marinated in white wine, garlic, and basil and sage. They were just screaming for risotto.
I knew that the perfect accompaniment would be a hot, creamy pile of sticky risotto. Because salty prosciutto goes so well with sage, I knew I wanted that in the rice. Peas are always a welcome addition, for their fresh taste and color. Finally, I rounded out the dish with the addition of some mushrooms.
I admit that I had never heard of garlic scapes before Julia’s post, but lo and behold, I went to the supermarket and there they were. I grabbed a couple and decided to incorporate them into my dinner somehow. In the end, I sauteed them with the mix of wild mushrooms. I think they probably got lost in the rest of the risotto, and garlic may have been a better choice.
Because the veal chops were heavily herbed, I decided to omit any herbs from the risotto, but some basil, sage, or even thyme would be delicious in this recipe, I think.
Mushroom, prosciutto, and fresh pea risotto 
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Ingredients:
Place a small to medium sized pan over medium heat. Add two tablespoons of butter and about a tablespoon of extra virgin olive oil. When the butter is hot and melted, add the slice prosciutto and shallot, cooking for about 5 minutes until the shallots are sweated and the prosciutto slightly rendered. Add the cup of arborio and cook for 1-2 minutes. Add the white wine to deglaze the pan, stirring for several minutes until the wine is reduced. Add chicken stock, about 1/3 cup at a time, stirring the rice constantly.
Meanwhile, cook the mushrooms and scapes in the remaining butter and about a tablespoon of olive oil over medium low heat. Continue to add stock to the risotto, stirring and allowing it to reduce (this usually takes about 30 minutes and 4 or 5 pours of stock depending on how soft and wet you like your risotto). When the rice is soft and fully cooked, lower the heat. Add the mushrooms and peas, and grate parmesan cheese into the rice to taste. Stir all together and serve.
Clacked by Bob Degon
on Jul 14, 2009 @ 10:00 EST5EDT
sounds great – i love me some risotto. how much stock do you use in total?
I’m terrible about measuring – I never do it. With that being said, I would guess around two cups total.
However, I find that it works well adding about 1/2 cup at a time, stirring constantly until it almost completely cooks off, and then adding another. When it starts to look done, I try a couple grains. Once they are soft (I like mine a little on the al dente side for mouth feel), I stop adding stock.