- 6 cups chicken stock
- 1/4 cup olive oil
- 1 1/2 medium red bell peppers, seeded and diced
- 1 1/2 medium yellow bell peppers, seeded and diced
- 2 tablespoons butter
- 1/2 cup finely chopped yellow onions
- 1 teaspoon minced garlic
- 1 1/2 cups arborio or carnaroli rice
- 1/2 cup dry white wine
- 2 sprigs fresh thyme
- 1/4 cup thinly sliced green onions, green tops only
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked white pepper
- 1 cup grated Parmigiano-Reggiano
- 2 ounces prosciutto, finely chopped
- In a small saucepan, bring the stock to a simmer. Remove from the heat and cover to keep warm.
- In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Add the peppers and cook, stirring frequently, until cooked through but still slightly crunchy, about 5 minutes. Remove from the heat and set aside.
- In a large heavy saucepan, heat the remaining 2 tablespoons olive oil and the 2 tablespoons butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the rice and cook, stirring constantly, until opaque, 2 minutes. Add the wine and cook, stirring until the rice nearly completely absorbs all the liquid, about 1 minute.
- Reduce the heat to medium and stir in the thyme. Add 1 cup of the hot stock, and cook, stirring constantly. Cook the risotto, adding more stock 1/2 cup at a time as it is absorbed, about 20 minutes total cooking time. Stir in the green onions and cooked bell peppers after 15 minutes cooking time. Season the risotto with 1 teaspoon of salt and 1/2 teaspoon of white pepper. The rice should be slightly al dente.
- Remove from the heat. Discard the thyme sprigs. Add the cheese and prosciutto, and stir well to mix. Adjust the seasoning, to taste, with salt and pepper. Serve immediately.