Risi e bisi
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Slices prosciutto | |
| 1 | small | Onion |
| 3 | tablespoons | Chopped fresh parsley |
| 3 | tablespoons | Olive oil |
| 3 | tablespoons | Unsalted butter |
| 10 | ounces | Pkg frozen peas *OR* |
| 1 | pounds | Fresh peas |
| 1 | cup | Rice (NOT quick cooking) |
| 1 | quart | Chicken broth |
| Grated Parmesan cheese | ||
Directions
Cut the prosciutto in tiny squares, mince the onion, chop the parsley. Put the oil and butter in a big, heavy pot over medium heat and add all the chopped ingredients. Saute until the onion is translucent and limp. Add the peas and enough water to cover (about ½"), and cook for 5 minutes. Add the rice and broth, and bring to a boil. Reduce the heat, and simmer about 15 minutes, stirring frequently, or until the rice is tender. The soup is now very thick.
If you prefer a thinner soup, add an extra cup or two of hot broth at this time. Serve with a sprinkle of Parmesan cheese on each portion.
From The Romagnolis' Table by Margaret & G. Franco Romagnoli.
Submitted By TERRI WOLTMON On 09-29-94