Risi e Bisi (Rice and Peas)

Discussion in 'Recipes' started by joe george, Feb 17, 2010.

  1. joe george

    joe george

    Likes Received:
    Professional Chef
    Yield: 4 servings

    &nbsp&nbsp&nbsp&nbsp&nbsp&nbsp 1 tablespoon olive oil
    &nbsp&nbsp&nbsp&nbsp&nbsp&nbsp 1 small onion, chopped
    &nbsp&nbsp&nbsp&nbsp&nbsp&nbsp 1 celery stalk, chopped
    &nbsp&nbsp 1/4 cup diced prosciutto ham
    &nbsp&nbsp&nbsp&nbsp&nbsp&nbsp 1 cup arborio rice
    &nbsp&nbsp&nbsp&nbsp&nbsp&nbsp 3 cups chicken broth
    &nbsp&nbsp 1/2 teaspoon salt
    &nbsp&nbsp 1/2 teaspoon ground black pepper
    1-1/2 cups green peas
    &nbsp&nbsp&nbsp&nbsp&nbsp&nbsp 2 tablespoons chopped fresh parsley
    &nbsp&nbsp 1/4 cup grated Parmesan cheese




    Heat the oil in saucepan and add the onion and celery. Cook over medium heat for 5 to 7 minutes, stirring frequently. Add the diced ham sauté another 2-3 minutes, then stir in the rice, 2 cups of the broth, the salt and pepper. Cook over low heat for about 12 minutes, stirring frequently. Stir in the peas and remaining 1 cup broth and cook for 7 to 10 minutes more, until rice is tender. Remove from the heat and stir in the parsley and cheese.