Ok, so I realize I'm not oober original here since my last entry was another variation of this same recipe. But this one is so good! Nutty, sweet, and a bit salty. Once it hits your lips...
2 large onions, quartered and sliced
4 Tbsp. butter
2 Tbsp. olive oil
1 C. risotto
32 oz. (1 box) chicken or vegetable stock
1 tsp. dried thyme
6-8 slices prosciutto, sliced into strips
1 C. frozen peas
Salt and pepper
1/4 C. shredded Parmesan cheese
In a medium non-stick skillet, melt the butter. Add the onions and saute, covered, over low heat 20-30 minutes until onions are caramelized and dark brown.
In another non-stick skillet over medium heat, stir the olive oil and rice together to coat. Slowly add in 1 cup of stock, stirring frequently until almost absorbed. Continually add more stock 1 cup at a time for the next 17 minutes. Rice should be al dente at this point and all the stock should be used. Stir in thyme. Remove from heat. Add peas, prosciutto, onions, salt, pepper, and cheese. Serve immediately.
