Description
This is a classic springtime recipe using fresh from the garden peas. It is not a true risotto, since it is eaten more as a soup, but if you like, you can add the broth/stock more slowly and stir until absorbed in the traditional manner for risotto . . . and have a thicker version. I also like the addition of garlic and pancetta for a better flavor.
Ingredients
Units
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- 2 Tbsp. butter
- 1 cup of finely diced yellow onion
- 2 large cloves of garlic, minced
- 4 oz. pancetta, cut into 1/4″ cubes
- 2 cups arborio rice
- 1/2 cup dry white wine
- 6 leaves of fresh sage
- 6 – 8 cups of chicken or vegetable broth/stock
- 4 cups of fresh peas (frozen works too)
- 1/2 – 1 cups freshly grated parmigiano cheese
- 1/2 cup freshly grated regianno cheese
- 4 Tbsp. chopped Italian parsley
Instructions
- In a medium sized pot, heat the chicken/vegetable broth/stock and then turn down to ‘simmer’ while preparing the rice.
- Heat 2 Tbsp. olive oil and 2 Tbsp. of butter in a wide, deep saucepan.
- Add the cup of onions and sauté for about 7 minutes, until glassy.
- Add the 2 large minced cloves of garlic and the chunks of pancetta.
- Sauté for another 10 minutes . . . do not burn
- Add the rice and cook on low-medium for about 5 minutes, until the rice begins to turn glassy.
- Add wine and simmer for 2 minutes.
- Add whole sage leaves.
- Add broth/stock one cup at a time, stirring and fully absorbing the liquid into the rice mixture after each cup is added. (If you want your risi e bici to be more of a soup, than add the broth/stock all at once and stir until the rice is cooked to your preference level).
- If the rice is too thick for you and more of a risotto consistency, just add more hot broth.
- Add the peas.
- Stir in cheese.
- Stir in chopped Italian parsley.
- Serve garnished with grated parmigiano cheese and chopped parsley.
