Risotto with Delta del Po’ IGP rice, peas and Prosciutto di Parma DOP

Ingredients for 4 people

1 Small onion
Unsalted butter – 60g or 4 tbsp.
Delta del Po IGP rice – 250 g or 1 c.
Hot water – 1.5 liters or 6 cups
Green peas – 75g or ½ cup
Prosciutto di Parma DOP – 6 slices
Grated Parmigiano Reggiano DOP – 100g or ½ cup
Slices of coppa piacentina – 4 slices

Preparation

1. Finely chop the onion.
2. In a saucepan, sauté the onion with half the butter.
3. Add the rice and cook for 2 minutes.
4. Add a little of hot water.
5. When the water is almost completely absorbed, add more water in small amounts as it is absorbed, while continually stirring the rice.
6. This should last about 15 minutes, the time it takes for the rice to cook.
7. When there are 2 minutes left, add the peas and the minced Prosciutto di Parma DOP
8. At the end of the rice cooking time, remove from the heat and season with salt and pepper.
9. Add the grated Parmigiano Reggiano DOP cheese and the rest of the butter.
10. Dress each plate with a slice of sautéed coppa piacentina.