Risi E Bisi With Frazzled Prosciutto Recipe
Ingredients
| Frozen peas | 750 Gram, Defrosted | |
| Olive oil | 3 Tablespoon | |
| Onion | 1 , chopped | |
| Chicken stock | 1.2 Liter | |
| Risotto rice | 200 Gram | |
| Prosciutto slice | 4 | |
| Flat leaf parsley | 2 Tablespoon, chopped | |
| Parmesan cheese | 50 Gram, grated | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
1. Heat 2 tablespoons of the oil in a large saucepan, add the onion and cook, without colouring, for 5-10 minutes, or until softened.
2. Add the stock and bring to the boil, then lower the heat and stir in the rice. (If using fresh peas, add them now and simmer gently for 5 minutes before adding the rice.) Season with salt and pepper and add the sugar. Cover and simmer gently, stirring occasionally, for 15-20 minutes, or until the rice is just tender. (If using frozen peas, add them after 10-15 minutes.)
3. Cut each slice of prosciutto in half lengthways. Heat the remaining oil in a large frying pan, add the prosciutto strips and cook over a high heat for 10-15 seconds, or until crisp. Drain on kitchen paper.
4. Stir the parsley and grated Parmesan into the soup.
2. Add the stock and bring to the boil, then lower the heat and stir in the rice. (If using fresh peas, add them now and simmer gently for 5 minutes before adding the rice.) Season with salt and pepper and add the sugar. Cover and simmer gently, stirring occasionally, for 15-20 minutes, or until the rice is just tender. (If using frozen peas, add them after 10-15 minutes.)
3. Cut each slice of prosciutto in half lengthways. Heat the remaining oil in a large frying pan, add the prosciutto strips and cook over a high heat for 10-15 seconds, or until crisp. Drain on kitchen paper.
4. Stir the parsley and grated Parmesan into the soup.
Chef
