Risi e Bisi

1. 1

   Place olive oil, shallots, celery and prosciutto in a 12 to 14-inch deep-sided frying pan and place over medium heat.

2. 2

   Cook until soft but not brown, 8 to 10 minutes.

3. 3

   Add rice and stir over medium heat for 2 minutes, until rice becomes almost opaque.

4. 4

   Add chicken stock to cover rice, turn heat up to high.

5. 5

   As level of stock dips below level of rice, continue to add stock, one ladle at a time, to keep rice covered.

6. 6

   Stir the rice constantly during this procedure.

7. 7

   Taste the rice after 15 minutes: it should still be hard.

8. 8

   Add peas and continue cooking, until rice is soft and creamy, yet still al dente.

9. 9

   Rice should still be quite wet, but not swimming.

10. 10

    Remove from heat and stir in butter and cheese.

11. 11

    Adjust for seasoning and serve immediately.

* Per serving · 4 servings · Values may vary.