Risi e Bisi
Prep time: 15 Minutes
Total time: 30 Minutes
Makes 4 servings
Ingredients
- 1/4 cup extra-virgin olive oil
- 5 cups low-sodium chicken broth
- 1 medium onion, finely chopped
- 2 garlic cloves, thinly sliced
- 1 cup Arborio rice
- 1/2 cup white wine vinegar
- 2 cups shelled fresh peas
- 2 tablespoons unsalted butter
- 1 teaspoon finely grated lemon zest
- 4 oz Parmigiano Reggiano
- 2 tablespoons fresh parsley, chopped
- Freshly ground black pepper
Instructions
Begin by adding two tablespoons of extra-virgin olive oil to a pre-heated saucepan. Add pancetta and stir, cooking over medium heat until the fat begins to render out — at roughly 3-4 minutes.
While the pancetta is cooking, bring the chicken broth to a low simmer in a small stock pot and keep warm over very low heat.
Add onion and garlic cloves to the saucepan and stir until the onions are soft.
Add white wine vinegar, four cups of warm broth, and rice; simmer while stirring gently until the rice absorbs all of the broth.
Add peas and a final cup of warm broth, stirring gently for two minutes. Add butter, lemon zest, and about 2 oz. Parmigiano Reggiano.
Season to taste with salt and pepper and place in a shallow bowl. Before serving, add a pinch of chopped parsley and freshly shaved Parmigiano Reggiano to each bowl.
