Sometimes I either can't get a specific ingredient that a recipe calls for or when I go to the market, the ingredient just does not look good at all. However, it was a combination of both for this Green Pea and Edamame Risotto with Fresh Mozzarella and Prosciutto - it originally called for fresh unshelled fava beans, but they didn't have enough in stock and the beans they did have looked like they should have been tossed a couple days ago. This recipe was one that I had been wanting to make for awhile, so I ended up changing things around and used some fresh green peas and frozen edamame instead.
Nothing too different in preparation than any other risotto in this springtime flavored dish - I did like the use of leeks to give a bit more more complex onion flavor while still staying somewhat mild. I am sure that the fresh favas would have been excellent, but Jeff and I both loved how the little grassy green peas popped as you ate them along side the firm, yet tender, edamame. Instead of finishing the dish off with Parmesan cheese, we used small white pearls of fresh mozarella - the resulting risotto was still creamy, but I almost missed the edge that Parmesan adds in dishes like this. Before serving, the risotto is also given a leg up with the addition of peppery arugula, whose tender leaves gently wilt from the residual heat. Giving this recipe a big push towards the "definitely make again" pile was the delicious pieces of crispy prosciutto sprinkled on top - a little salty, a bit of crunch and it exuded an alluring aroma that seeped from the kitchen and flowed through the rest of the house as it baked in the oven, alerting Jeff that dinner was almost ready.
