Risi E Bisi With Ham and Parmesan

This is from one of my Food and Wine cookbooks. This is an adaptation of a Venetian recipe. Serve with some crusty bread. Comfort food dinner. YUM!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 6  tablespoons butter
• 1  onion, chopped
• 1  celery rib, chopped
• 1  garlic clove, minced
• 1⁄2 cup dry white wine
• 2  quarts chicken broth
• 1 1⁄2 cups rice, preferably arborio
• 2  tablespoons fresh parsley, chopped
• 1 3⁄4 teaspoons salt
• 2  cups  frozen peas, thawed
• 1⁄4 lb deli ham, diced
• 3⁄4 cup parmesan cheese, grated
• 1⁄2 teaspoon black pepper

Directions

1. In a large pot, melt the butter over moderately low heat.
2. Add the onion, celery and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
3. Add the wine and boil until it almost evaporates, about 5 minutes.
4. Add the broth and bring to a boil.
5. Boil until the liquid is reduce to approximately 7 cups, about 20 minutes.
6. Add the rice, parsley and salt and cook at a low boil, stirring occasionally, until the rice is just tender, 10-15 minutes.
7. Stir in the peas, ham, Parmesan and pepper.