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



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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.


Spaghetti Aglio E Olio

Recipe courtesy of Ina Garten

Cacio e Pepe

Recipe courtesy of Geoffrey Zakarian

Pasta and Beans: Pasta e Fagioli

Recipe courtesy of Rachael Ray

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

Browse Reviews By Keyword

          Latest Stories