Creamed Rice With English Peas and Country Ham

1. 1

   Put butter in a wide saucepan or Dutch oven set over medium heat and cook until the butter foams.

2. 2

   Add rice and stir continuously until the grains turn opaque, 5 to 7 minutes.

3. 3

   Add white wine and stir until the rice absorbs the liquid.

4. 4

   Add 1/4 of a cup water, stirring until the rice absorbs it.

5. 5

   Repeat 3 times, until the rice has absorbed a total of 1 cup of water.

6. 6

   Slowly add 1/2 cup of hot stock, stirring until the rice absorbs it.

7. 7

   Then add 1/2 cup of cream, again stirring until the rice absorbs it.

8. 8

   Repeat until all the stock and cream is absorbed and the rice is tender and creamy, about 40 minutes.

9. 9

   Stir in the ham and peas.

10. 10

    Taste and salt if needed.

11. 11

    Shower with grated Parmesan and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.