Risi e Bisi with Ham and Parmesan Recipe

Risi e Bisi with Ham and Parmesan Recipe

  • 6 tablespoons butter
  • 1 onion, chopped
  • 1 rib celery, chopped
  • 1 large clove garlic, minced
  • 1/2 cup dry white wine
  • 2 quarts canned low-sodium chicken broth or homemade stock
  • 1 1/2 cups rice, preferably arborio
  • 2 tablespoons chopped fresh parsley
  • 1 3/4 teaspoons salt
  • 2 cups frozen petite peas, defrosted
  • 1 1/4 pounds deli ham, cut into small dice
  • 3/4 cup grated Parmesan
  • 1/2 teaspoon fresh-ground black pepper
  1. In a large pot, melt the butter over moderately low heat. Add the onion, celery, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add the wine and boil until it almost evaporates, about 5 minutes. Add the broth and bring to a boil. Boil until the liquid is reduced to approximately 7 cups, about 20 minutes.
  2. Add the rice, parsley, and salt and cook at a low boil, stirring occasionally, until the rice is just tender, 10 to 15 minutes. Stir in the peas, ham, Parmesan, and pepper.
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