Risi e Bisi

Name: Risi e Bisi
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 Tbsps butter; 2 ribs celery, finely chopped; 3 liters strained chicken stock (warm); 907 grams fresh peas, shelled to yield 1 1/2 cups; 4 Tbsps olive oil; 177 milliliters freshly grated Parmigiano-Reggiano; 57 grams Prosciutto di San Daniele, chopped into 1/8-inch dice; 355 milliliters risotto, Vialone Nano brand; 4 shallots, finely chopped

The recipe Risi e Bisi can be made in about 45 minutes. Watching your figure? This gluten free recipe has 1085 calories, 44g of protein, and 46g of fat per serving. For $5.1 per serving, you get a main course that serves 4. If you have prosciutto di san daniele, risotto, strained chicken stock, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Prosciutto

Olive Oil

Shallot

Celery

Equipment you will use

Frying Pan

Add rice and stir over medium heat for 2 minutes, until rice becomes almost opaque.

Ingredients you will need

Rice

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.

Ingredients you will need

Stock