Basmati Rice with Prosciutto

Riso alla Capricciosa

Cooking time - 30 minutes or so

6 Tablespoons extra virgin olive oil, divided

1 shallot diced

1 each green and red bell pepper, seeds and ribbing removed, diced

1 1/2 Cups basmati rice

Salt and freshly ground pepper

1 Tablespoon butter

2 eggs, beaten

1/4 Cup basil leaves

1 clove garlic

1 Tablespoon Pine Nuts, toasted

1 Tablespoon freshly grated Parmigiano-Reggiano

4 ounces Prosciutto cotto

8 ounces fresh fava beans, blanched and shelled*

In a pot over medium high heat, warm 3 Tablespoons of the olive oil. Add the shallot and bell peppers and sauté for 3 minutes. Add the rice to the pot and toast for 2 minutes. Season with salt and pepper, add 3 cups water, bring to a simmer, cover, turn the heat to low and cook until the rice is tender, about 20 minutes.

Meanwhile, in a non-stick skillet over medium heat, melt the butter. Season the eggs with salt and pepper and add them to the skillet. Cook, stirring until scrambled and remove from the heat.

In a blender or food processor, combine the basil, garlic, pine nuts, Parmigianno and the remaining olive oil. Season with salt and pepper and purée, adding more oil if necessary.

Add the prosciutto, beans, pesto and scrambled eggs to the rice. Toss and serve.

SERVES 4

* Fava beans and I do not get on well together so I substituted 1 cup of drained, canned canellini. It worked very well, kidney beans would work too. With all the vegetable dicing, it took about 45-50 minutes to get it on the table. If you use fresh fava beans you could add 15 minutes more to the time necessary to put this together. ( Cucina Italiana April 2004, p. 20)