And now ready to make the risotto:Heat chicken stock and set aside.
Cook prosciutto slices till crispy in your frying pan,then chop coarsely,set aside.
In a large pan, melt some butter,add olive oil
and when warm, add thyme,lemon zest.
Cook for 1 minute, then add thinly sliced scallions (or leeks) and minced onions.
Sauté for some minutes.
Add the rice,stir for some seconds and add white wine.
Cook until absorbed,stirring.
Start adding 1 cup of warm broth,stirring and cooking until the liquid is absorbed before adding more.
This cooking process will take about 16-18 minutes,until the rice is al dente…
Don’t forget to add the peas at halftime through the cooking process.
At the end of this time,stir in parmesan,some cream (optional),minced
parsley and mint,prosciutto…
Drizzle with basil oil when serving…