Rice and Spring Pea Soup (Risi E Bisi)

'Lidia's Italian-American Kitchen', Lidia Bastianich

• Ready In: 1 hr 19 mins
• Serves: 6

Ingredients

• 2  tablespoons  extra-virgin olive oil
• 2  tablespoons unsalted butter
• 1  medium onion, finely diced (about 1 1/2 c.)
• 2  garlic cloves, chopped fine
• 1  lb fresh peas, shelled (1 1/2 c fresh peas or 10 oz. frozen peas, defrosted and drained)
• 1⁄2 cup  finely chopped celery, including leaves
•  salt
•  fresh ground black pepper
• 8  cups  chicken stock or 8  cups  canned low sodium chicken broth
• 1  cup arborio rice (or other Italian short-grain rice)
• 1⁄2 cup  grated parmigiano-reggiano cheese

Directions

1. Heat the olive oil and butter in a 4 to 5 quart pot over medium heat until the butter is foaming.
2. Stir in the onion and cook, stirring, until light golden, about 8 minutes.
3. Add in the garlic and cook until golden, 1-2 minutes.
4. Stir in the peas and celery; season the vegetables lightly with salt and pepper, and cook, stirring occasionally, until the peas are softened, about 5 minutes.
5. Add the chicken stock and bring to a boil over high heat.
6. Adjust heat to simmering and cook until the peas and other vegetables are very tender, about 20 minutes.
7. Stir in the rice and cook until tender, 12-14 minutes, stirring occasionally (for a firmer texture, cook the rice a few minutes less).
8. Remove the soup from the heat and check the seasonings, remembering the cheese will add a little saltiness.
9. Stir in grated cheese and serve immediately.