Risi e Bisi

Name: Risi e Bisi
Ingredients: 4 tablespoons olive oil; 4 shallots, finely chopped; 2 ribs celery, finely chopped; 2 ounces Prosciutto di San Daniele, chopped into 1/8-inch dice; 1 1/2 cups risotto, Vialone Nano brand; 3 quarts strained chicken stock (warm); 2 pounds fresh peas, shelled to yield 1 1/2 cups; 4 tablespoons butter; 3/4 cup freshly grated Parmigiano-Reggiano

9 ingredients

11 steps

Ingredients

4 tablespoons olive oil
4 shallots, finely chopped
2 ribs celery, finely chopped
2 ounces Prosciutto di San Daniele, chopped into 1/8-inch dice
1 1/2 cups risotto, Vialone Nano brand
3 quarts strained chicken stock (warm)
2 pounds fresh peas, shelled to yield 1 1/2 cups
4 tablespoons butter
3/4 cup freshly grated Parmigiano-Reggiano

Directions

1

Place olive oil, shallots, celery and prosciutto in a 12 to 14-inch deep-sided frying pan and place over medium heat.
2

Cook until soft but not brown, 8 to 10 minutes.
3

Add rice and stir over medium heat for 2 minutes, until rice becomes almost opaque.
4

Add chicken stock to cover rice, turn heat up to high.
5

As level of stock dips below level of rice, continue to add stock, one ladle at a time, to keep rice covered.
6

Stir the rice constantly during this procedure.
7

Taste the rice after 15 minutes: it should still be hard.
8

Add peas and continue cooking, until rice is soft and creamy, yet still al dente.
9

Rice should still be quite wet, but not swimming.
10

Remove from heat and stir in butter and cheese.
11

Adjust for seasoning and serve immediately.