Ingredients:
2 Tbls extra virgin olive oil
1 large onion large dice
1 celery stalk large dice
1 carrot, peeled and cut into ½ moon shapes
1 clove garlic thinly sliced
¼ C Prosciutto ends large dice
1 can 28oz san marzano
tomatoes roughly chopped
1 Tbls chopped Italian parsley
6 cups chicken stock
Salt and fresh ground pepper
¾ C Arborio rice
4 small zucchini medium dice
2 roasted red peppers
Freshly grated Parmigiano Reggiano
6 fresh basil leaves chopped
Procedure:
In a heavy bottomed soup pot, heat olive oil over medium
high heat until hot, but not smoking.
Add the anion and cook, stirring for 1 minute. Lower the heat to low and add the celery,
carrots and garlic. Allow to simmer over
low heat until the vegetables begin to soften, about 10 minutes. Add the ham pieces and cook a few more
minutes, stirring occasionally. Add the
tomatoes and parsley and cook for 5 more minutes so that all flavors meld.
Add the hot stock and season with salt and pepper. Bring mixture to a boil, and add the zucchini
and rice. Bring back to a boil and lower
heat so that liquid is simmering. Let
simmer until rice is cooked, about 40 minutes.
Remember to stir occasionally.
Add more stock if needed
Add roasted red peppers and remove from heat. Stir in parmesan to taste and garnish with
fresh basil.