Risotto Carbonara with Peas and Prosciutto
2 T. ghee
2 large onions, chopped
1.5 c short grain rice
4 cloves garlic, minced
6-8 cups broth (I use veal broth)
2 cups fresh peas (if they're very large, cook them briefly)
1/2 c. heavy cream or 1/4 c. grated parmesan
2 T. italian parsley chiffonade
4 oz prosciutto, sliced 1/4" thick
Saute onions in ghee on medium high heat until softened.
Add rice and stir until opaque (do NOT let it brown!).
Add garlic and stir to combine.
Add broth in 1/2 c increments, stirring constantly, until rice is almost cooked, about 20 minutes.
Stir in peas and stir until they're heated.
Add cream and parsley and stir to combine.
Sprinkle prosciutto over the top (don't stir it in or it will cook) and serve.
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