Risi e Bisi Classic

Ingredients for 4 servings:

• 300 g rice (short grain rice)
• 2 shallots
• 100 g Parma ham or San Daniele, sliced
• 1 ½ kg peas in the pod, in case of emergency 0.30 kg frozen
• 1 liter beef broth
• 1 bunch of parsley
• olive oil
• butter
• Parmesan
• Salt
• Pepper, from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finely chop the shallots. Cut the ham into short strips. Chop the parsley. Strip the peas from their pods and wash them. Heat 1 tablespoon each of butter and oil in a saucepan. Sauté the Parma ham and onion. Add the peas and let stand for five minutes. Pour in two ladles of soup. Cover and simmer over low heat for ten minutes. Add the rice to the saucepan and pour over two ladles of boiling soup. If the soup is unsalted, add a little salt now. Cook uncovered over medium heat, stirring frequently. When the liquid has reduced and the rice is not yet tender, add a little more soup. Once the rice is cooked, season to taste with salt and pepper. Mix in 2 tablespoons of butter and 3 tablespoons of freshly grated Parmesan cheese. Remove from the heat. Pour in a little more soup, stir, and let stand for a minute. Sprinkle with the parsley and serve.