Risi e Bisi

Risi e bisi is favorite springtime dish in the Veneto region of northern Italy. It is a thick soup, not a risotto, so you should add enough stock to keep its consistency somewhat loose. And try to use fresh peas if you can. They make a much more flavorful dish and give it a brighter green.

3 to 4 servings

• Pancetta or salt pork, chopped finely -- 2 tablespoons
• Onion, minced -- 1/2
• Fresh peas -- 2 cups
• Arborio or carnaroli rice -- 1 1/2 cups
• Stock or water, simmering -- 4 cups
• Parmesan, grated -- 1/2 cup
• Fresh parsley, minced -- 1 tablespoon
• Salt and pepper -- to taste

Method

1. Heat a large saucepan over medium flame. Add the pancetta or salt pork and sauté until it gives off most of its fat, 5-7 minutes.
2. Add the onions and sauté until they are translucent. Stir in the peas, rice and a big pinch of salt and cook for another 1-2 minutes to heat through.
3. Pour in about 3 cups of the simmering stock. Bring to a boil, then reduce heat to low and simmer for about 15 minutes, stirring occasionally.
4. Pour in the rest of the stock and simmer for another 5 minutes.
5. Remove from heat and stir in the Parmesan, parsley and salt and pepper to taste. Serve hot.

Variations

• Substitute 2 tablespoons of olive oil for the pancetta for a vegetarian version.
• Do not substitute regular long-grain rice in this dish. It will not develop the same creamy consistency. You can try it with another medium or short-grain rice though.