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Risi e Bisi, Italian Rice and Peas
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Italian ham and pea risotto - a cozy comfort classic.
Ingredients:
  • 2 tablespoons extra virgin olive oil
  • 3 shallots, minced
  • 3 garlic cloves, minced
  • 1/4 pound diced prosciutto or other dry ham
  • 1 cup Arborio or other risotto rice
  • 2 cups vegetable or chicken stock
  • 2 or more cups water
  • 1 cup fresh or frozen peas
  • 1/2 cup parsley, chopped
  • 1/4 cup grated parmesan cheese
Instructions:
  • Sauté shallots: Heat olive oil in a medium pot over medium-high heat. Add shallots and sauté for 2-3 minutes, stirring occasionally, until golden brown.
  • In a small pot, bring the stock and 1 cup of water to a gentle simmer as you prepare the rice.
  • Combine garlic and prosciutto with shallots: Stir in the garlic and diced prosciutto with the shallots, sauté for 1-2 minutes.
  • Add the rice to the pan and sauté for 2-3 minutes, stirring constantly until fragrant.
  • Gradually pour in the stock: Add a ladle of hot stock to the pot and stir. Cook risi e bisi like risotto, aiming for a soupy texture. Allow the stock to simmer down before adding more. Continue stirring and adding stock until fully absorbed, estimating another cup of water may be needed due to evaporation. Adjust by adding more water to the simmering stock if necessary.
  • Once the last cup of water is reached, stir in the peas and continue stirring until the water has nearly evaporated. Taste the rice for salt and doneness, adding a pinch of salt and extra hot tap water if needed for the desired al dente texture.
  • Combine the parsley and parmesan, mix thoroughly, and adjust the consistency to your liking by adding a bit more water if needed before serving.

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