Risi E Bisi With Ham and Parmesan |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is from one of my Food and Wine cookbooks. This is an adaptation of a Venetian recipe. Serve with some crusty bread. Comfort food dinner. YUM! Ingredients:
6 tablespoons butter |
1 onion, chopped |
1 celery rib, chopped |
1 garlic clove, minced |
1/2 cup dry white wine |
2 quarts chicken broth |
1 1/2 cups rice, preferably arborio |
2 tablespoons fresh parsley, chopped |
1 3/4 teaspoons salt |
2 cups frozen peas, thawed |
1/4 lb deli ham, diced |
3/4 cup parmesan cheese, grated |
1/2 teaspoon black pepper |
Directions:
1. In a large pot, melt the butter over moderately low heat.
2. Add the onion, celery and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
3. Add the wine and boil until it almost evaporates, about 5 minutes.
4. Add the broth and bring to a boil.
5. Boil until the liquid is reduce to approximately 7 cups, about 20 minutes.
6. Add the rice, parsley and salt and cook at a low boil, stirring occasionally, until the rice is just tender, 10-15 minutes.
7. Stir in the peas, ham, Parmesan and pepper.
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