Venetian Rice and Peas (Risi E Bisi)

In ‘ Williams-Sonoma: One Pot of the Day’

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 6  cups chicken broth or 6  cups vegetable broth
• 1⁄4 cup olive oil
• 1  yellow onion, finely chopped
• 2  cups arborio rice
• 2  cups  partially thawed  frozen peas (or fresh peas)
• 2  tablespoons  finely chopped fresh flat leaf parsley
•  salt
•  fresh ground pepper
• 1⁄2 cup  grated parmesan cheese
• 2  tablespoons unsalted butter

Directions

1. In a saucepan, bring the broth to a gentle simmer over medium heat.
2. Decrease heat to low and maintain a simmer.
3. In a large saucepan, warm the olive oil over medium heat.
4. Add the onion and sauté until tender and golden, about 8 minutes.
5. Add the rice and cook, stirring, until the rice is hot, about 2 minutes.
6. Add a ladleful of broth and stir until the broth is absorbed.
7. Continue to add broth a ladleful at a time, stirring and allowing it to be absorbed before adding more, for about 10 minutes.
8. Adjust the heat, as needed so the liquid is absorbed rapidly.
9. Stir in the peas and parsley and season with salt and pepper.
10. Resume adding the broth a ladleful at a time and stirring until the rice is tender yet firm to the bite, 8-10 minutes.
11. If you run out of broth before the rice is ready, add hot water.
12. The finished rice should be loose and flowing.
13. Remove from the heat, cover, and let stand for 20 minutes.
14. Uncover, stir in the cheese and butter, and serve.