Risi e bisi with parma ham (Italian rice and peas)
- September 2019
- Serves 4
- Hands-on time 30 min
Rise e bisi, a wonderfully thick Venetian soup, is laden with peas, grated grana padano and parma ham to make a satisfying lunch bowl.
If you like the look of this, you’ll love zuppa di ceci e farro (chickpea and farro soup).
- 15.2g (7.5g saturated)
- 53.2g (3.9g sugars)
- 25g butter
- 3 chopped shallots
- 2 crushed garlic cloves
- 200g arborio rice
- Grana padano cheese rind (if you have one)
- 1.2 litres of chicken stock
- 400g frozen peas
- 50g grated grana padano
- 4 parma ham slices
- Grated lemon zest
- Olive oil
- Fresh basil
- Heat 25g butter in a deep frying pan over a medium heat, then fry 3 chopped shallots and 2 crushed garlic cloves until very soft. Stir in 200g arborio rice, then add a grana padano cheese rind (if you have one).
- Ladle in 1.2 litres hot chicken stock, a little at a time, only adding more when the stock has been absorbed. When the rice is almost cooked, add all the remaining stock and 400g frozen peas, then simmer for 2 minutes (the dish should be quite soupy).
- Remove the cheese rind (if using), stir in 50g grated grana padano, then season. Fry 4 parma ham slices until crisp, then snap into shards. Ladle the risi e bisi into bowls, then top with the ham, a little grated lemon zest, a glug of olive oil and fresh basil.
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