Risi e Bisi

== Description ==
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Farrell Estate in Arlington, Texas in 1988.
* Contributed by Catsrecipes Y-Group
== Ingredients ==
* 8 tablespoon butter divided
* 2 cups freshly shelled peas
* 3½ cups good chicken stock
* 1 small onion minced
* 2 slices prosciutto diced
* 1 cup arborio rice
* ½ teaspoon salt
* 1 teaspoon freshly ground pepper
* 1 tablespoon finely minced parsley
* 1 cup freshly grated Parmesan cheese divided
== Directions ==
# Melt 2 tablespoons butter in medium size pan.
# When it has just melted add peas.
# Turn heat down as low as possible and cook peas covered about 15 minutes.
# Do not overcook.
# Set aside.
# Heat chicken stock until it starts to steam then lower the heat and have it ready.
# Melt remaining butter in a large heavy pot.
# When melted add minced onion and sauté over medium heat until translucent.
# Add prosciutto and then the rice.
# Sauté for 3 minutes or until grains take on a translucent cast.
# Begin adding the hot stock a ladelful at a time stirring constantly.
# Continue stirring until stock is absorbed by the rice.
# Continue adding stock until rice is plump and not too soft.
# Taste for seasoning adding salt as needed then and pepper.
# Gently stir in the parsley and cooked peas and cook for another 2 minutes.
# Turn into a serving dish and sprinkle with half the Parmesan .
# Reserving the rest to be added separately at the table.
# Serve immediately.
Category:Cathy's Recipes
Category:Chicken stock and broth Recipes
Category:Medium-grain rice Recipes
Category:Parmesan cheese Recipes
Category:Pea Recipes
Category:Prosciutto Recipes