🎉 10 years of Lidia's Kitchen, 25 years of Lidia Bastianich on public television, and continuing deliciousness like this recipe for arancini:
is celebrating two big anniversaries this fall: 25 years on public television, and the 10th season of . She's still going strong, sharing her homestyle Italian recipes with you, such as this one for arancini filled with cheese, peas, and prosciutto. It's the perfect snack for munching on while enjoying the new season of These are a favorite appetizer in Italy, the United States, and my house for sure.
2. Add the rice, and cook to coat the rice in the oil and fat. Pour in the wine, bring to a simmer, and cook until the wine is almost reduced away. Add 3 cups hot chicken stock and the salt; cover, and simmer until the chicken stock is absorbed by the rice, about 7 to 8 minutes. Add the remaining 2 cups stock, and cover, letting the rice cook until al dente, about 6 to 7 minutes more. Stir in peas toward the end, and mix well; spread the rice on a rimmed sheet pan to cool.
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