2 T butter
1/2 small onion, finely chopped (about 1/4 cup)
2 c arborio rice
1/4 c lemon juice
5 cups beef bone broth
1/2 cup heavy whipping cream
1 cup cured Mahón Cheese, grated
1 cup frozen peas
1/4 cup fresh mint leaves, chopped
4 oz Prosciutto
In a medium saucepan, melt the butter over medium heat.
Add the onion and cook until translucent, about 7 minutes. During this time, in a small pan, heat the broth on medium heat.
Add the rice and stir until all of the rice is coated, about 1 minute.
Add the lemon juice and stir until it has been absorbed, about 1 minute.
Using a soup ladle, add one scoop of broth at a time to the rice mixture. After each addition, stir until the liquid is absorbed. Continue adding the broth slowly like this until all but one scoop has been absorbed. During the last scoop, add the peas and allow them to cook with the rice for the last 5 minutes. They should still be bright green. Remove from the heat when all broth is absorbed and the rice is al-dente, about 25 minutes.
During the risotto making process, heat the oven to 350. Spray a baking sheet, and carefully place each prosciutto slice on the sheet. Cook very carefully and keep your eye on it. It should be ready at about 12 minutes, then remove from the oven and set aside.
After you remove the creamy risotto from the heat, stir in the heavy whipping cream and grated cured Mahón-Menorca cheese. Stir in the fresh mint leaves. Salt to taste.
Top the creamy risotto with chopped mint leaves, lemon zest, and grated cured Mahón-Menorca cheese. Serve each bowl with a crispy prosciutto slice. Enjoy!