Ingredients

• 2 tablespoons extra virgin olive oil


• 3 shallots, minced


• 3 garlic cloves, minced


• 1/4 pound diced prosciutto or other dry ham


• 1 cup Arborio or other risotto rice


• 2 cups vegetable or chicken stock


• 2 or more cups water

This can be a classic dish from Venice, and it has numerous variations. Risi e bisi basically implies rice and peas, and the dish is customarily made with the new unused peas of spring. If fresh peas are not accessible, you'll be able effortlessly make it with solidified peas (maintain a strategic distance from canned). Diced prosciutto is imperative to this dish, in spite of the fact that not vital; I’ve seen veggie lover adaptations of risi e bisi. How much to include? You'll go as tall as a half pound in this formula, making the dish more of a fundamental course. But 1/4 pound could be a way better extent for a side dish. And it must be diced: Cuts will not do.

Can’t discover prosciutto? Utilize any ham. Virginia ham is an great substitute. Keep in mind dry cured hams are salty, so the more you include, the saltier the dish will gotten to be. You must utilize a medium-grain rice here. In a perfect world, you’d utilize a assortment from Venice called Vialone Nano, but customary Arborio is fair fine, and Carnaroli is sweet, as well.