Risi e Bisi
By: Sheri Wetherell
Published: Saturday, February 13, 2010 - 10:03am

Ingredients




5 cups Chicken stock
Bouquet garni (1 sprig fresh thyme, 1 bay leaf, 2 stalks fresh parsely)
2 tablespoons olive oil
1 yellow onion, chopped
1/2 celery stalk, chopped
2 ounces pancetta or 1-2 strips bacon, chopped
1/2 pound arborio rice
2 cups frozen baby peas
1/4 cup unsalted butter
3/4 cup Parmesan cheese, grated, plus extra for serving
Salt and white pepper to taste

Preparation

1 Place the stock and bouquet garni in a large saucepan with 3 cups water. Bring to a boil, then reduce heat and simmer. 2 Heat the oil in a large skillet and add the onion, celery, and pancetta (or bacon), and cook until the onion is soft, about 3-5 minutes. Add the rice and stir for 1 minute or until coated. 3 Remove the bouquet garni and add 1/2 cup hot stock to the rice, stirring constantly until all the stock is absorbed. Add another 1/2 cup stock, stir until absorbed. Add the peas, then continue adding 1/2 stock at a time, stirring, until the rice is tender. The texture should be slightly wetter than risotto, but not too soupy. 4 Remove from heat, stir in the butter and grated Parmesan cheese. Garnish with additional Parmesan if preferred.

About

This risotto-like dish of rice and peas (risi e bisi) is an Italian classic. It's delicious any time of year!

Comments:
The Yum Factor

This looks delicious!