Rice And Peas - {Risi E Bisi}

Recipe Ingredients

1/4 cup	59ml	Extra-virgin olive oil
4		Shallots - finely chopped
2		Celery ribs - finely chopped
2 oz	56g	Prosciutto di San Daniele - chopped 1/8" dice
1 1/2 cups	240g / 8.5oz	Arborio rice
		= (Vialone Nano brand preferred)
3		Strained warm Brown Chicken Stock - (see recipe)
2 lbs	908g / 32oz	Fresh peas - shelled
		= (to yield 1 1/2 cups peas)
4 tablespoons	60ml	Unsalted butter
3/4 cup	148g / 5.2oz	Freshly-grated Parmigiano-Reggiano
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Place the olive oil, shallots, celery, and prosciutto in a 12- to 14-inch, deep-sided frying pan, and place over medium heat. Cook until soft but not brown, about 8 to 10 minutes. Add the rice and stir over medium heat for 2 minutes, until rice becomes almost opaque.

Add the Brown Chicken Stock to cover rice and turn heat up to high. As level of stock dips below level of rice, continue to add stock, 1 ladle at a time, to keep rice covered. Stir the rice constantly during this procedure.

Taste the rice after 15 minutes; it should still be hard. Add the peas and continue cooking, until the rice is soft and creamy yet still "al dente". Rice should still be quite wet, but not swimming. Remove from heat and stir in butter and cheese. Adjust for seasoning and serve immediately.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2D07) - from the TV FOOD NETWORK

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