Risi e bisi simply means rice and peas, and the dish is traditionally made with the fresh new peas of spring. If fresh peas are not available, you can easily make it with frozen peas (avoid canned). Diced prosciutto is important to this dish, although not vital; I’ve seen vegetarian versions of risi e bisi. How much to add? You could go as high as a half pound in this recipe, making the dish more of a main course. But 1/4 pound is a better proportion for a side dish. And it must be diced: Slices will not do. Can’t find prosciutto? Use any ham. Virginia ham is an excellent substitute. Remember dry cured hams are salty, so the more you add, the saltier the dish will become. Keep adding stock, letting it cook down and stirring until you’re done with the simmering stock. It is likely that you may need at least one more cup of water to finish the dish, because all that stirring in an open pot means you evaporate more liquid than you would when you cook rice the normal way, i.e., covered. If you think you are going to need more water, add more to the simmering stock. Risi e Bisi with Baked Prosciutto Chips - from Sippity Sup Rice and Peas Salad - from The Nourishing Gourmet
