Risi e Bisi with Baked Prosciutto Chips

Name: Risi e Bisi with Baked Prosciutto Chips
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams arborio rice; 1 bay leaf; 2 kilograms fresh peas, in their pods; 1 Tbsp olive oil, plus more for baking sheet; 1 onion, roughly chopped; 118 milliliters parmesan cheese, grated; 118 milliliters italian parsley, leaves only, roughly chopped; 113 grams slice prosciutto (about; 118 milliliters shallots, minced; 2 Tbsps unsalted butter; 3 liters water

You can never have too many main course recipes, so give Risi e Bisi with Baked Prosciutto Chips a try. This recipe serves 4. This recipe covers 53% of your daily requirements of vitamins and minerals. One serving contains 833 calories, 37g of protein, and 26g of fat. From preparation to the plate, this recipe takes approximately 30 minutes. It is a good option if you're following a gluten free diet. A mixture of prosciutto, water, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Shell all the peas.

Ingredients you will need

Peas

Place the pea pods in a large pot and pour in about 3 quarts of cold water over them add the carrot celery and bay leaf. Bring the water to a boil and cook them for 15 minutes. Turn off the heat and let the pea pod broth cool to warm.

Ingredients you will need

Bay Leaves

Snow Peas

Carrot

Celery

Broth

Water

Equipment you will use

Pot

Drain the pods well, discarding the solids. Season the “green water” with the teaspoon of salt. (If not preparing the risi e bisi within an hour or so, refrigerate up to 3 days). In either case the “green water” should be brought to a simmer when you are ready to make the final dish. You will need about six cups to serve 4 people.Preheat oven to 400 degrees F. Lightly brush a parchment lined baking sheet with olive oil. Arrange prosciutto slices on sheet, not touching each other.

Ingredients you will need

Prosciutto

Olive Oil

Water

Salt

Equipment you will use

Baking Sheet

Oven

Place into the hot oven and bake until crisp 10-12 minutes. Watch it carefully because it can burn quickly.

Equipment you will use

Oven

Remove the sheet from oven and allow to cool completely on a wire rack. Do not attempt to move the “chips” until completely cool.

Ingredients you will need

French Fries

Equipment you will use

Wire Rack

Oven

Heat the oil in a large heavy bottomed Dutch oven set over medium heat. Melt in half of the butter then add the shallots. Cook for a moment or two until well coated then add the pancetta, stirring often until it begins to brown. About 5 minutes. Lower the heat and add the rice stirring to get it well coated. Cook stirring often about 3 minutes.

Ingredients you will need

Pancetta

Shallot

Butter

Rice

Cooking Oil

Equipment you will use

Dutch Oven

Add half the green and simmer about 10 minutes, stirring often.

Add more stock if the pan starts to dry out. Once the rice is partly cooked and has absorbed a lot of the flavorful broth, add the rest of the stock. Your goal is a consistency that is halfway between a risotto and a soup. More or less of the remaining stock (and perhaps a little water) may be needed, use your judgment.Once a simmer is achieved add the peas and cook until just cooked through and the rice is al dente, about 5-6 minutes.

Ingredients you will need

Stock

Water

Peas

Rice

Soup