In a large saucepan or skillet with a lid, heat oil and butter over medium-high heat. Add in the vermicelli and rice and saute until lightly browned. Add in prosciutto and saute 2 minutes more. Stir in onion and peppers, and saute for another 2 minutes. Add the garlic and peas, saute for 1 more minute and deglaze with white wine. Pour in the chicken stock, bring mixture to a simmer, cover and cook for 18 to 20 minutes or until liquid is absorbed and rice is cooked. Season with salt and pepper, if needed. Transfer to a serving bowl and serve immediately.
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!