| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Rice |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Short grain white rice |
| 2 |
qt |
Chicken or beef stock |
| 8 |
tb |
Butter |
| 2 |
sl |
Prosciutto; diced |
| 1 |
sm |
Onion; thinly sliced |
|
|
Salt and freshly ground pepper |
| 2 |
c |
Shelled fresh peas |
| 1 |
tb |
Chopped fresh parsley |
| 1 |
c |
Freshly grated parmesan cheese |
INSTRUCTIONS
Bring the stock to a boil and keep it simmering. Melt half of the butter in
a saucepan set over medium heat; then add the prosciutto. When the ham is
very hot, add the onion. When the onion is transparent, add the rice and
stir the grains until they are well coated with butter. When the rice
glistens, start adding the hot stock a ladleful at a time. Allow the first
ladleful to be absorbed before adding the next, but do not let the rice dry
out. Season with salt and pepper and, when the rice is half-done (about 10
to 12 minutes), add the peas. Continue adding the stock and continue
stirring. When the rice is almost done (about 25 minutes), add the parsley
and Parmesan. Just before removing the pan from the heat, add the rest of
the butter. Serve immediately.
ARIELLE@TARONGA.COM
(STEPHANIE DA SILVA)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Jesus: Because only the best will do”