Soup - Vegetarian (see note at the end) - celiac safe
2 cups Carnaroli rice
1 1/2 jar of superfine Italian peas, drained and rinsed
3 oz prosciutto, chopped
1 medium onion, minced
4 tbsp chopped fresh parsley
2 tbsp extra virgin olive oil
8 cups broth (vegetable or chicken)
4 oz parmigiano, grated
In a big saucepan, heat olive oil and sautee onions until translucent, then add prosciutto and peas.
Pour broth and, when it gets to a boil, add rice, stirring frequently.
When the rice is ready (18-22 minutes, depending on altitude and pesonal taste), sitr in parsley and parmigiano and serve immediately.
This recipe serves between 4 and 6 people, depending on whatelse is served.
- This recipe actually calls for pancetta, but it's hard to find here and bacon would be too fat.
- This dish should be between a risotto and a soup: runnier than a risotto, drier than a soup.
- You can make without prosciutto.
- You can make it risotto-style, therefore adding broth little by little.