½cupfinely grated pecorino romanoplus more for serving
⅓cupmascarpone cheese
1lemonzested, plus more for serving
¾cupfrozen peas
EVOOfor serving
Instructions
In a large skillet, heat butter and oil over medium heat until butter is melted. Add in ham and cook until it starts to brown a bit.
Add in onions and cook until soft and translucent. Stir in garlic and cook about 1 minute. Season with a touch of salt and pepper.
Add in orzo and stir to coat.
Pour in wine and cook, stirring, until almost all the wine is absorbed.
Add in about 1/3 of the chicken stock and cook over medium low heat, stirring, until most of the liquid is absorbed.
Repeat this process until the orzo is al dente and there is a bit of liquid remaining in the pan. You want to maintain a simmer (not a full boil) through this process so that the pasta cooks gently and all the liquid doesn’t cook off without the pasta being able to absorb it and cook through.
Reduce heat to low and stir in pecorino, mascarpone, lemon zest, and peas.
Season with more salt and pepper to taste.
Serve garnished with more pecorino, lemon zest, black pepper, and a drizzle of extra virgin olive oil.