Rice and Pea Risotto/Risi e Bisi
Risi e bisi is a mouth-watering combination of creamy rice and bright spring peas.
– 6 tbsp. unsalted butter
– ¾ c. finely chopped onion
– 1½ c. rice, uncooked
– 4½ c. chicken broth, heated
– 2 c. fresh peas or 1 10-oz. package frozen peas, thawed
– Salt and pepper to taste
– 1 tbsp. finely chopped fresh parsley
– ½ c. grated Parmesan cheese.
Heat 4 tbsp. of the butter in a large saucepan over medium heat. When it is sizzling, stir in onion, reduce heat to low, and cook, stirring constantly, for 5 minutes.
Add rice and cook, stirring occasionally, until the rice is no longer see-through.
Add ½ c. of the broth and cook, stirring, for about 2 minutes.
Add peas, 2 c. of broth, salt, and pepper. Cover, raise heat to high, and bring to a boil. Reduce heat to medium and cook, stirring occasionally with a fork, until all of the broth is absorbed.
Add 1 c. of broth. When this is absorbed, add the last of the broth and cook until the rice and peas are tender (probably about 15 to 20 minutes). 6. Add parsley, Parmesan cheese, and the remaining butter. Mix lightly and serve immediately in soup bowls.
Food: Rice and Pea Risotto/Risi e Bisi