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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
4 tablespoon(s) olive oil |
4 tablespoon(s) butter |
3/4 cup(s) yellow onion - peeled/chopped |
1-1/2 cup(s) long-grain rice |
3 tablespoon(s) dry sherry |
3 cup(s) shelled fresh peas (or 2 pkg.(10oz) thawed, frozen peas |
1 cup(s) smoked ham (about 1/4 lb) diced |
3 cup(s) hot chicken soup stock |
1-1/2 teaspoon(s) salt |
1/4 teaspoon(s) black pepper - freshly ground |
1/4 cup(s) parmesan or romano cheese - freshly ground |
Directions:
1. Choose a heavy 2-quart saucepan with a tight-fitting lid. Heat the saucepan and then add the oil and 2 T. of the butter. Saute the onion for 5 minutes. Mix in the rice and stir until translucent. Add the Sherry; cook over low heat 1 minute. Add the peas, ham, 2 cups of the hot stock, salt and pepper.
2. Cover, bring to a boil and cook over low heat for 10 minutes. Add the remaining broth, re-cover, and cook for 10 minutes longer, or until the rice is tender and dry. Taste for seasoning; mix in the cheese and the remaining butter.
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