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Source: Food and Wine Quick from Scratch

Rice with Mozzarella, Prosciutto, and Peas
Arborio rice, familiar if you've made risotto, is simply boiled here and then tossed with peas, fresh mozzarella, Parmesan, and prosciutto. As soon as the mozzarella hits the heat, it melts to a delicate net that holds all the ingredients together.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
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1 1/2 cups arborio rice
1/2 cup frozen petite peas
6 ounces mozzarella cheese, grated (about 1 1/2 cups)
1/2 cup Grated Parmesan cheese
3 tablespoons butter
3 ounces prosciutto, sliced and cut into thin strips
1/2 teaspoon salt
3 tablespoons fresh parsley, chopped

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.

Wine Recommendation: The traditional style of Italian white wines is crisp, clean, light-bodied, and fairly neutral in flavor - an ideal combination that won’t overpower this dish. Soave, Frascati, and Orvieto will all work well.

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