PROSCIUTTO AND GREEN PEA RISOTTO

3 cups water
2 cups chicken broth
2 tablespoons butter
1/2 cup prosciutto or ham, diced
1 cup uncooked Arborio or medium grain rice
1/2 cup dry white wine
1 cup frozen green peas, thawed
1 cup thinly sliced green onions
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh basil leaves
1/4 teaspoon ground white pepper

Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.

Meanwhile, melt butter in large saucepan over medium heat. Add prosciutto; cook until brown around edges, about 2 to 3 minutes.

Add rice and stir 2 to 3 minutes.

Add wine; stir until absorbed.

Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed.

Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.

Remove from heat; stir in peas, green onions, cream, cheese, basil and pepper. Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately.

Makes 6 servings
Source: USA Rice