Guest star: Risi e Bisi

Today's delicious dish comes from Mara, who says "because this is one of the best soup/non-soups i've had in a while. Looks like risotto, huh?"
And I say, well yes Mara, you did this perfectly! Risi e Bisi is a traditional dish from Venice that is often described as a soupy or "wet" risotto. The original version contained only rice and peas and citizens were only allowed to cook the meal on days when the Doge (ruler) allowed it. Today folks enjoy risi e bisi whenever they like (though especially on St. Mark's day)and the simple dish has become a base for many variations, including seafood, cheese, and meat, like the one Mara shares.

Risi e Bisi with ham and parmesan
Time: about 35-40 minutes
Serves 4-5

- 6 tablespoons buttah
- 1 onion, chopped
- 1 rib celery, chopped
- 1 large garlic clove, minced
- 1/2 cup dry white wine (we actually used a gewurztraminer)
- 2 quarts chicken broth
- 1 1/2 cups arborio rice
- 2 tablespoons chopped fresh parsley
- 1 3/4 teaspoons salt (we probably didn't use all this salt)
- 2 cups frozen petite peas, defrosted (10 oz bag)
- 1 -- 1/4 lb piece deli ham, small dice (black forest ham would likely rock)
- 2 cups grated parmesan (we like cheese. recipe originally called for 3/4 cup)
- 1/2 teaspoon fresh ground black pepper

do this:
In a large pot, melt the buttah over moderately low heat. Add onion, celery and garlic. Cook, stirring occasionally, until the vegetables start to soften, about 5 min. Add wine and boil until it almost evaporates, about 5 min. add broth and bring to a boil. boil until liquid is reduced to about 7 cups, about 20 min.

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

Top with a bit more cheese and parsley, sprinkle a little olive oil on top, serve with crusty buttery bread. enjoy!

the photos were taken about 20 minutes after the soup was ready. if you let it sit, it gets awfully risotto-y