PHOTOGRAPH BY MARK LOADER | STYLING BY LEAH HOLZEL
This classic Venetian dish combines Arborio rice and fresh peas cooked risotto-style. The broth is added to the rice in stages, and you stir until it’s absorbed. This all happens pretty quickly. Leave the dish a little soupy, and serve with plenty of grated fresh Parmesan. Don’t skip the prosciutto, it rounds out the flavors.
Risi e Bisi with Carrots and Prosciutto
Ingredients
- 4 cups chicken broth
- 2 ounces sliced prosciutto, crisped
- 3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 cup chopped spring onion or red onion
- 1 cup diced peeled carrots
- Kosher salt and freshly ground black pepper
- 2 garlic cloves, minced
- 1 cup Arborio rice
- 1½ cups shucked fresh green peas
- ¼ cup thinly sliced scallions
- ½ cup grated Parmesan, plus extra for the table
Instructions
- Heat the broth to very hot in a medium saucepan. Cover and set aside to keep warm.
- In a large, deep, dry skillet, pan-fry prosciutto 1 minute per side and set aside on a plate.
- In the same pan, melt 2 tablespoons of the butter with the oil over medium heat. Add the onion and carrot and a pinch of salt.
- Cook, stirring often, until nearly tender, 6 to 8 minutes. Add the garlic and cook, stirring, until fragrant. Add the rice; cook, stirring, for 2 minutes until hot and well coated. Reduce the heat.
- Being careful as the pan is very hot, add about ½ cup of the warm broth. Cook, stirring, until it’s nearly absorbed. Keeping the rice at a steady simmer, continue adding all but ¼ cup of the broth, stirring until the rice is creamy and just tender (but still al dente) and there is some liquid left, about 15 minutes.
- At the last minute, heat the remaining 1 tablespoon butter in a medium skillet. Add the peas, the ¼ cup broth (or some water), and season with salt. Cover and cook until peas are just tender, 3 to 5 minutes. Stir into the rice with any remaining liquid.
- Remove the risotto from the heat. Stir in the crisped prosciutto chips, scallions, and Parmesan.
- Season well with salt and pepper and serve right away with more Parmesan.
Notes
PHILIPPE JEANJEAN’S SUGGESTED WINE PAIRING
I propose a regional pairing to accompany this traditional aromatic rice and vegetable dish: a fine Pinot Grigio or a Friulano from northeastern Italy (Friuli-Venezia Giulia), or even a Garganega from the Soave DOC.
