Rice and Pea Soup
(Risi e Bisi)
Ingredients:
8 cups meat broth
1/4 cup butter
1 tablespoon extra virgin olive oil
1 small onion, chopped
1/4 pound pancetta, chopped
2 tablespoons chopped parsley
2 and 1/2 cups fresh peas or frozen peas, thawed
2 cups arborio rice
1/3 cup freshly grated Parmigiano cheese plus additional for serving
Directions:
Prepare meat broth.
Melt 2 tablespoons butter with olive oil in a medium saucepan.
When butter foams, add onion, pancetta and parsley.
Saute over medium heat until pancetta is lightly browned.
Add peas and 1/3 cup broth.
Cook 2 to 3 minutes; set aside.
Bring remaining broth to a boil in a large saucepan.
Add rice.
Cook uncovered over high heat 8 to 10 minutes, stirring occasionally.
Add onion mixture.
Cook 10 to 15 minutes or until rice is tender but firm to the bite.
Stir in remaining butter and 1/3 cup Parmigiano cheese.
Serve hot with additional Parmigiano cheese. Makes 6 to 8 servings.