Active Time
N/A
Total Time
N/A
Yield
Serves : 4
© Melanie Acevedo

How to Make It

Step 1    

In a large pot, melt the butter over moderately low heat. Add the onion, celery, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add the wine and boil until it almost evaporates, about 5 minutes. Add the broth and bring to a boil. Boil until the liquid is reduced to approximately 7 cups, about 20 minutes.

Step 2    

Add the rice, parsley, and salt and cook at a low boil, stirring occasionally, until the rice is just tender, 10 to 15 minutes. Stir in the peas, ham, Parmesan, and pepper.

Notes

Petite Peas

Peas are one of the few vegetables that are usually better frozen than fresh. Frozen petite peas consistently have good flavor, a pleasant sweetness, and tender texture. In the springtime, if you can find truly fresh, sweet peas, by all means use them here. Just add them with the rice and parsley.

Suggested Pairing

A light and unpretentious red will make the best partner for this dish. Look to the Veneto for the tart-cherry flavor of a crisp Bardolino or a slightly fuller Valpolicella.

You May Like

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5