Culinary Travel: Venetian Rice and Peas Recipe

Almost a risotto and yet not quite a soup, risi e bisi (Rice and Peas) was once reserved for special occasions. Thanks to food processors, high-quality frozen peas, and this super-fast stir-it-once method, you need not wait for a special day.

Ingredients

5 cups chicken stock
1 garlic clove
1 medium onion, quartered
1/4 pound sliced pancetta
2 (2- by 1-inch) strips lemon zest
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter, divided
1 (10-ounce) box frozen baby peas
1 cup Arborio rice
1/3 cup grated parmesan

Directions

Bring broth to a simmer in a saucepan, then keep at a simmer.

Meanwhile, turn on a food processor and drop in garlic, processing until finely chopped. Turn off processor, then add onion and pancetta and pulse until finely chopped.

Cook onion mixture with zest in oil and 1 tablespoon butter in a 12-inch heavy skillet over medium-high heat, stirring once or twice, until onion is softened and just beginning to turn golden, about 6 minutes.

Cook peas in broth 2 minutes. Strain broth into onion mixture, reserving peas, then stir in rice. Cook, covered, over high heat, stirring once after 5 minutes, until rice is al dente, 10 to 12 minutes. Stir in peas, cheese, remaining tablespoon butter, and 1/4 teaspoon pepper. 

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