Risi Bisi

• 1 teaspoon olive oil
• 6 large shallots, peeled and minced
• 1/2 teaspoon salt, plus more to taste
• 1 teaspoon freshly ground pepper, plus more to taste
• 1 1/2 cups Arborio rice
• 6 cups basic vegetable broth (see recipe)
• 1 cup dry white wine
• 1/2 pound prosciutto, sliced very thin, 1/8-inch thick and cut into narrow strips
• 2 cups fresh peas, podded
• 2 tablespoons grated lemon rind
• 1/4 cup minced basil leaves
• 1/2 cup minced mint leaves

1. Heat the olive oil in a large saucepan over low heat.
2. Add the shallots, salt and pepper.
3. Stir until soft, about 5 minutes.
4. Place the broth in a saucepan and simmer.
5. Add rice to shallots and stir to combine.
6. Ladle in 1/2 cup of broth and stir.
7. Increase the heat to medium-high and, for the next 25 minutes, continue adding broth, 1/2 cup at a time, stirring constantly.
8. After 15 minutes, add the white wine.
9. After an additional 5 minutes, add prosciutto and peas.
10. Cook until rice is tender, about 5 more minutes.
11. Season with additional salt and pepper to taste.
12. Remove from heat and stir in the lemon rind, basil and mint.
13. Divide the rice among 4 bowls and serve.

olive oil, shallots, salt, freshly ground pepper, arborio rice, vegetable broth, white wine, thin, fresh peas, lemon rind, basil, mint leaves

Taken from cooking.nytimes.com/recipes/3693 (may not work)