Risi Bisi

Name: Risi Bisi
Ingredients: 1 teaspoon olive oil; 6 large shallots, peeled and minced; 1/2 teaspoon salt, plus more to taste; 1 teaspoon freshly ground pepper, plus more to taste; 1 1/2 cups Arborio rice; 6 cups basic vegetable broth (see recipe); 1 cup dry white wine; 1/2 pound prosciutto, sliced very thin, 1/8-inch thick and cut into narrow strips; 2 cups fresh peas, podded; 2 tablespoons grated lemon rind; 1/4 cup minced basil leaves; 1/2 cup minced mint leaves

12 ingredients

13 steps

Ingredients

1 teaspoon olive oil
6 large shallots, peeled and minced
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
1 1/2 cups Arborio rice
6 cups basic vegetable broth (see recipe)
1 cup dry white wine
1/2 pound prosciutto, sliced very thin, 1/8-inch thick and cut into narrow strips
2 cups fresh peas, podded
2 tablespoons grated lemon rind
1/4 cup minced basil leaves
1/2 cup minced mint leaves

Directions

1

Heat the olive oil in a large saucepan over low heat.
2

Add the shallots, salt and pepper.
3

Stir until soft, about 5 minutes.
4

Place the broth in a saucepan and simmer.
5

Add rice to shallots and stir to combine.
6

Ladle in 1/2 cup of broth and stir.
7

Increase the heat to medium-high and, for the next 25 minutes, continue adding broth, 1/2 cup at a time, stirring constantly.
8

After 15 minutes, add the white wine.
9

After an additional 5 minutes, add prosciutto and peas.
10

Cook until rice is tender, about 5 more minutes.
11

Season with additional salt and pepper to taste.
12

Remove from heat and stir in the lemon rind, basil and mint.
13

Divide the rice among 4 bowls and serve.