- 1 1/2 cups Arborio rice
- 1/2 cup frozen petite peas
- 6 ounces fresh mozzarella, grated
- 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
- 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.
- Put the rice and peas back in the hot pot. Stir in the mozzarella, Parmesan, butter, prosciutto, salt, and parsley. Serve immediately.