Ingredients
6 tbsp. butter
1 onion
1 Rib Celery
1 large clove garlic
1/2 c. dry white wine
2 qt. canned low-sodium chicken broth or homemade stock
1 1/2 c. RICE
2 tbsp. chopped fresh parsley
1 3/4 tsp. salt
2 c. frozen petite peas (one 10-ounce package)
One 1/4-pound piece deli ham
3/4 c. grated Parmesan
1/2 tsp. fresh-ground black pepper
Preparation
Step 1In 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 2Add 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.Step 3Notes: 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.Step 4Wine Recommendation: 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.
