Saute in 1 T. Unsalted Butter and 1 T. Olive Oil:
1 cup onion, diced
Add and Saute:
3/4 cup raw medium-grain rice
1/4 cup whole wheat spaghetti, broken into 1" pieces
Deglaze with:
1/4 cup dry white wine
Stir in; Cover and Cook:
3 1/4 cups chicken broth
Salt to taste
Finish with:
1/4 cup frozen peas
1/4 cup Parmesan cheese, grated
1 oz. prosciutto, sliced into strips
Generous grinding of pepper
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Saute onion in butter and olive oil in a saute pan
over medium-high heat until softened, about 5 minutes.
Add rice and spaghetti; stir to coat with
oil. Saute until rice is lightly toasted, about 3 minutes,
stirring often to prevent sticking.
Deglaze pan with wine; simmer until liquid
has evaporated.
Stir in broth and salt. Reduce heat to medium-low
and cover pan with a lid that's been wrapped in a clean dish
towel (it prevents moisture from dripping off the lid and into
the rice). Simmer 18 - 20 minutes. Test rice for doneness;
if still firm, cover and cook 2 - 3 more minutes.
Finish off heat with peas and Parmesan; stir
in prosciutto just before serving (its color fades when heated).
Season with pepper.
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Finish pilaf with peas, cheese, prosciutto, and pepper. |
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