Name: Rice with Mozzarella, Prosciutto, and Peas
Yield: 4
Ingredients: 1 1/2 c. arborio rice -; 1/2 c. frozen petite peas -; 6 oz. fresh mozzarella -; 1/2 c. grated Parmesan -; 3 tbsp. butter -; 3 oz. sliced prosciutto -; 1/2 tsp. salt -; 3 tbsp. chopped fresh parsley -

Rice with Mozzarella, Prosciutto, and Peas

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Ingredients for - Rice with Mozzarella, Prosciutto, and Peas

1. 1 1/2 c. arborio rice -

2. 1/2 c. frozen petite peas -

3. 6 oz. fresh mozzarella -

4. 1/2 c. grated Parmesan -

5. 3 tbsp. butter -

6. 3 oz. sliced prosciutto -

7. 1/2 tsp. salt -

8. 3 tbsp. chopped fresh parsley -

How to cook deliciously - Rice with Mozzarella, Prosciutto, and Peas

1. Stage

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. Stage

Put the rice and peas back in the hot pot. Stir in the mozzarella, Parmesan, butter, prosciutto, salt, and parsley. Serve immediately.

3. Stage

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. Stage

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.