|Serves||2 to 4|
|Total Time||1 hour|
This Venetian classic is basically a soupy risotto. Ladle it out onto plates and eat it with a spoon.
|5 to 6||cups vegetable or chicken stock|
|1||Tbsp. olive oil|
|1||carrot, peeled and diced|
|½||large onion or 4 shallots, diced|
|2||garlic cloves, minced|
|½||tsp. dried thyme|
|1||cup risotto rice (arborio, carnaroli, etc.)|
|⅓||cup white wine, sherry, or marsala|
|1½||cups frozen peas|
|1||cup diced ham (optional)|
|~||Freshly grated Parmesan cheese|
|~||Salt and pepper, to taste|
This content is from the Culinate Kitchen collection.
Don’t overlook fruit brandies
These extraordinarily subtle sips are worth exploring.
Local, Sustainable, Delicious Recipes from America’s Great Chefs
Clams, mussels, oysters, and scallops
How to Create Local, Sustainable, and Secure Food Systems