Risi e Bisi (Rice and Peas)

Venetians make this in the spring with tender new peas, a gourmet delight from the Italian cuisine. If you don't have them, frozen peas are quite workable. If you do use fresh peas, be sure to save the pods for pea pod soup.

• 3 tablespoons butter
• 2 tablespoons oil
• 2 medium onions, roughly chopped
• 3 ounces chopped prosciutto
• 1 1/2 cups arborio rice
• 4- 5 cups heated chicken broth
• 3/4 cup sherry wine
• Freshly milled pepper to taste
• 2 cups cooked peas or 2 cups frozen peas thawed, but not cooked
• 1 tablespoon butter
• Freshly grated parmigiano cheese

METHOD

Melt butter with oil in a large saucepan or Dutch oven. Stir in chopped onions and cook slowly. When onions become translucent, add chopped prosciutto, stirring with a wooden spoon to break up the slices that stick together. Cook for one minute.

Add rice. Sauté briefly (1 to 2 minutes), stirring to coat each grain. Add 1/2 cup chicken stock. It will sizzle. When sizzling stops, add sherry and cook, stirring, until almost absorbed.

Continue adding stock, one cup at a time, stirring frequently. When rice is almost cooked, about 35 - 40 minutes from addition of first liquid, add final 1/2 cup stock and peas. Cook five more minutes. Stir in freshly grated black pepper.

Add additional tablespoon butter and mix well with a fork. Taste for seasoning, adding salt if necessary. Serve immediately with a heaping bowl of parmigiano cheese.

Serves 4 - 6

recipe from www.inmamaskitchen.com

Contributor: Marisa Viola for Diana Serbe

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Tip: The sherry is the secret here. It gives a kick to the sweetness of the dish. Be sure to put in the small amount of chicken stock before the sherry. You want the sherry absorbed into the rice, not sizzled away.

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