Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Veneto I
Save Recipe Print
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
4 servings

Ingredients

Directions

Place olive oil, shallots, celery and prosciutto in a 12 to 14-inch deep-sided frying pan and place over medium heat. Cook until soft but not brown, 8 to 10 minutes. Add rice and stir over medium heat for 2 minutes, until rice becomes almost opaque. Add chicken stock to cover rice, turn heat up to high. As level of stock dips below level of rice, continue to add stock, one ladle at a time, to keep rice covered. Stir the rice constantly during this procedure. Taste the rice after 15 minutes: it should still be hard. Add peas and continue cooking, until rice is soft and creamy, yet still al dente. Rice should still be quite wet, but not swimming. Remove from heat and stir in butter and cheese. Adjust for seasoning and serve immediately.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Cheesy Risi e Bisi

Recipe courtesy of Rachael Ray

Rice and Peas: Risi e Bisi

Recipe courtesy of Mario Batali

Risi e Bisi -- Italian style rice and peas

Recipe courtesy of Rachael Ray

Minestra di Risi e Sparasi (Asparagus Broth)

Recipe courtesy of Diane Seed

Taco Cones

Recipe courtesy of Sara Moulton

Waffle Cones

Recipe courtesy of Food Network Kitchen

Snow Cones

Recipe courtesy of Food Network Kitchen

Taco Cones

Recipe courtesy of Food Network Kitchen

Campfire Cones

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.