Risi e Bisi Soup

In a large pot, cook over moderately low heat (about 5 minutes) until vegetables
begin to soften:
   6 tablespoons butter
   1 onion, diced
   1 stalk celery, diced
   1 large clove garlic, minced

Add and bring to a boil until almost evaporated:
   1/2 cup dry white wine

Add and cook for 20 minutes:
   8 cups canned or home-made chicken stock

Then add and stir occasionally, until cooked al denté (about 10 -15 minutes):
   1 1/2 cups rice, preferably Arborio rice
   2 tablespoons chopped fresh parsley
   1 3/4 teaspoons salt

Stir in and heat through:
   2 cups frozen petite peas (1- 10-ounce package)
   1 1/2 cup Diced HoneyBaked Ham
   3/4 cup grated Parmesan cheese
   1/2 teaspoon fresh-ground black pepper

Ladle into bowls and top with additional Parmesan and cracked pepper.

Serves 4

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