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Risi E Bisi Recipe

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Ingredients for 4 servings

2 ounces prosciutto di San Daniele, chopped into 1/8-inch dice

4 tablespoons butter

2 ribs celery, finely chopped

3 quarts strained chicken stock (warm)

1 1/2 cups risotto, Vialone Nano brand

2 pounds fresh peas, shelled to yield 1 1/2 cups

4 tablespoons olive oil

3/4 cup freshly grated Parmigiano-Reggiano

4 shallots, finely chopped

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