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

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