*  Exported from  MasterCook  *

                               Risi E Bisi

Recipe By     : Molto Mario MB1D11
Serving Size  : 1    Preparation Time :0:00
Categories    : New Text Import

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Tablespoons   olive oil
   4                    shallots -- finely chopped
   2      Ribs          celery -- finely chopped
   2      Ounces        Prosciutto di San Daniele -- in 1/8" dice
   1 1/2  Cups          risotto, Vialone Nano brand
   3      Quarts        strained chicken stock -- (warm)
   2      Pounds        fresh peas, shelled -- yield 1 1/2 C
   4      Tablespoons   butter
     3/4  Cup           Parmigiano-Reggiano -- freshly grated

Place 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, 8 to 10 minutes. Add rice and stir over medium heat for 2 minutes,
until rice becomes almost opaque. Add chicken stock to

cover rice, turn heat up to high. As level of stock dips below level of
rice, continue to add stock, one 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 peas and continue cooking, until 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.

Yield: 4 servings



                   - - - - - - - - - - - - - - - - - -