Rice and Peas: Risi e Bisi Recipe : Mario Batali : Recipes : Food Network


  • ¼ cup extra-virgin olive oil
  • 4 shallots, finely chopped
  • 2 ribs celery, finely chopped
  • 2 ounces prosciutto di San Daniele, chopped into 1/8-inch dice
  • 1 ½ cups arborio rice (Vialone Nano brand preferred)
  • 3 quarts strained warm chicken stock, recipe follows
  • 2 pounds fresh peas, shelled to yield 1 ½ cups
  • + 3 more ingredients
    • Salt and pepper
    • 4 tablespoons unsalted butter
    • ¾ cup freshly grated Parmigiano-Reggiano

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 chicken stock to cover...

View full recipe at SpringPad


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