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Rice with Mozzarella, Prosciutto, and Peas

Yield 4
Arborio rice, familiar from risotto, is simply boiled here and then tossed with peas, fresh mozzarella, Parmesan, and prosciutto. As soon as the mozzarella hits the heat, it melts to a delicate net that holds all the ingredients together.

Ingredients

  • 1 1/2 cups arborio rice
  • 1/2 cup frozen petite peas
  • 6 ounces fresh mozzarella, grated (about 1 1/2 cups)
  • 1/2 cup grated Parmesan
  • 3 tablespoons butter
  • 3 ounces sliced prosciutto, cut into thin strips
  • 1/2 teaspoon salt
  • 3 tablespoons chopped fresh parsley

How to Make It

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

  3. 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. Fresh Mozzarella: Fresh mozzarella is a soft, mild white cheese that combines well with strong-flavored ingredients. The cheese, which is formed into a ball and usually packed floating in water in a plastic tub, is available both salted and unsalted. We find the unsalted variety too bland; a light salting brings out the cheese's elusive fresh-milk flavor.

  5. 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.

Quick From Scratch One-Dish Meals