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Home And Desserts With Avocados

RISI E BISI Recipe

Ingredients

How to make it

  • 1. FOR THE BROTH: Combine all the ingredients in a Dutch oven or large saucepan, add 1 1/2 quarts water, and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, partially cover the pot, and simmer for 30 minutes. Strain the broth through a fine-mesh strainer into a medium saucepan, pushing on the solids with a wooden spoon to release as much liquid as possible. Cover and keep warm over low heat until ready to use.
  • 2. FOR THE SOUP: Heat the butter in a 6-quart Dutch oven over medium heat. When the foaming subsides, add the onion and pancetta. Stirring occasionally, cook until the onion softens and just begins to turn light golden around the edges, about 9 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the rice and cook, stirring ­frequently, until the rice begins to turn translucent, about 3 minutes.
  • 3. Add the warm broth, increase the heat to medium-high, and bring to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the rice is just cooked, about 15 minutes. Add the peas and cook until warmed through, 3 to 4 minutes. Remove the pot from the heat, stir in the parsley and Parmesan cheese, and season with salt and pepper to taste. Serve immediately.

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The Cook

choclytcandy Dallas, Dallas

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