Risi Bisi

Name: Risi Bisi
Total time: 30 min
Yield: 4 servings
Cuisine: italian
Ingredients: 1 teaspoon olive oil; 6 large shallots, peeled and minced; 1/2 teaspoon salt, plus more to taste; 1 teaspoon freshly ground pepper, plus more to taste; 1 1/2 cups Arborio rice; 6 cups basic vegetable broth (see recipe); 1 cup dry white wine; 1/2 pound prosciutto, sliced very thin, 1/8-inch thick and cut into narrow strips; 2 cups fresh peas, podded; 2 tablespoons grated lemon rind; 1/4 cup minced basil leaves; 1/2 cup minced mint leaves

By Molly O'Neill

Total Time: 30 minutes
Rating: 4(27)
Comments: Read comments

This Italian dish, featuring rice and fresh peas, is a simple primed for weeknight. Ready in 30 minutes, it requires attention at the stove, but only for a brief period. The result is a tender risotto, studded with prosciutto and peas, and brightened with herbs and lemon.

Featured in: FOOD; Rethinking Risoto

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Ingredients

Yield:4 servings

1teaspoon olive oil
6large shallots, peeled and minced
½teaspoon salt, plus more to taste
1teaspoon freshly ground pepper, plus more to taste
1½cups Arborio rice
6cups basic vegetable broth (see recipe)
1cup dry white wine
½pound prosciutto, sliced very thin, ⅛-inch thick and cut into narrow strips
2cups fresh peas, podded
2tablespoons grated lemon rind
¼cup minced basil leaves
½cup minced mint leaves

Ingredient Substitution Guide

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Preparation

Step 1
Heat the olive oil in a large saucepan over low heat. Add the shallots, salt and pepper. Stir until soft, about 5 minutes. Place the broth in a saucepan and simmer.
Step 2
Add rice to shallots and stir to combine. Ladle in ½ cup of broth and stir. Increase the heat to medium-high and, for the next 25 minutes, continue adding broth, ½ cup at a time, stirring constantly. After 15 minutes, add the white wine. After an additional 5 minutes, add prosciutto and peas. Cook until rice is tender, about 5 more minutes. Season with additional salt and pepper to taste. Remove from heat and stir in the lemon rind, basil and mint. Divide the rice among 4 bowls and serve.

Ratings

4 out of 5

27 user ratings

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Comments

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owca14 years ago

I made this, substituting in a few small ways. For example, I used small cubes of ham for the prosciutto, and calrose short grain rice for the risotto. Since I had fresh peas, I washed and added the pods to the stock for deeper flavor. In terms of timing and process, I followed the directions exactly; it was easy and delicious. A definite keeper.

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