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Risi E Bisi With Ham and Parmesan

6 tablespoons butter
1 onion, chopped
1 celery rib, chopped
1 garlic clove, minced
12 cup dry white wine
2 quarts chicken broth
1 12 cups rice, preferably arborio
2 tablespoons fresh parsley, chopped
1 34 teaspoons salt
2 cups frozen peas, thawed
14 lb deli ham, diced
34 cup parmesan cheese, grated
12 teaspoon black pepper


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 reduce to approximately 7 cups, about 20 minutes. Add the rice, parsley and salt and cook at a low boil, stirring occasionally, until the rice is just tender, 10-15 minutes. Stir in the peas, ham, Parmesan and pepper.

Source: www.food.com