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Source: Food and Wine Quick from Scratch

Risi e Bisi with Ham and Parmesan
A favorite of the rice-loving Venetians, the soup called risi e bisi (rice and peas) is so thick that it’s sometimes mistaken for risotto. We’ve added diced ham and plenty of Parmesan to make a satisfying dinner.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 45 minutes
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6 tablespoons butter
1 onion, chopped
1 rib celery, chopped
1 garlic clove, 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 fresh parsley, chopped
1 3/4 teaspoons salt
2 cups frozen petite peas, (one 10-ounce package) defrosted
1/4 pound piece deli ham, cut into small dice
3/4 cup Grated Parmesan cheese
1/2 teaspoon fresh ground 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 reduced 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 to 15 minutes. Stir in the peas, ham, Parmesan, and pepper.


Wine Recommendation: A light and unpretentious red will make the best partner for this dish. Look to the Veneto for the tart-cherry flavor of a crisp Bardolino or a slightly fuller Valpolicella.


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