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What You Need:
(Serving Size: 6)
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5 cups chicken stock, fresh or canned
4 tablespoons butter
½ cup finely chopped onions
2 cups fresh green peas (about 2 pounds unshelled)
1½ cups plain white raw rice, preferably imported Italian rice
¼ pound cooked smoked ham, diced (about 1 cup)
2 tablespoons soft butter
½ cup freshly grated imported Parmesan cheese
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Translate this recipe:
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| How To Cook: |
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1. Bring the chicken stock to a simmer in a 2-to 3-quart saucepan and keep it barely simmering over low heat.
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2. In a heavy 3-quart flameproof casserole, melt 4 tablespoons of butter over moderate heat.
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3. Add the onions and cook, stirring frequently until they are transparent but not browned. Add the peas, rice and diced ham. Cook for a minute or 2.
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4. When the rice grains are buttery and somewhat opaque, add 2 cups of the simmering stock and cook uncovered for about 5 minutes, stirring occasionally, until almost all of the liquid is absorbed.
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5. Add 1 more cup of stock and cook, stirring, until this stock is almost absorbed. Then add another cup of stock.
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6. After this is absorbed, the rice and peas should be tender. (If not,add more stock-½ cup at a time-and continue cooking and stirring.)
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7. Now gently stir in soft butter and grated cheese.Serve at once while the rice is creamy and hot.
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