Recipe Index

Ingredients

• Butter 4 ¼ tbsp
• Onions 1
• Black pepper to taste
• Vialone nano rice 1 ¾ cup
• Vegetable broth 5 ½ cups
• Fine salt to taste
• Peas 2.2 lbs
• Extra virgin olive oil to taste
• Pancetta tesa 1.75 oz
• Grana Padano PDO cheese to grate 1.5 oz
• Parsley ½ cup

Method

1. Shell the peas and set the peas aside, rinse the empty pods well under running water, and drain them thoroughly.
2. Simmer the pods in the vegetable broth, covered, over moderate heat for 60 minutes from the return to a boil, then blend the pods directly in the broth with an immersion blender until puréed.
3. Push the pod purée through a fine-mesh sieve set over a bowl, pressing hard with a spatula so all the juices run through and only the fibrous parts stay behind; keep this pea broth warm.
4. Melt half of the butter in a large pot and cook the finely chopped onion over low heat for 10 to 15 minutes, until golden and sweet.
5. Stir the chopped pancetta and chopped parsley into the onion and let them flavor the butter for a couple of minutes, then add the shelled peas and a tablespoon of the olive oil and cook everything together for 5 minutes with two ladles of hot broth.
6. Pour in the warm pea-pod broth, season the pot with fine salt and black pepper, and bring the mixture to a boil.
7. Add the Vialone Nano rice, adjust the salt, and cook the rice until just al dente, stirring often with a wooden spoon and keeping the consistency soupy but not overly brothy.
8. Take the pot off the heat and beat in the remaining butter and the grated Grana Padano until the risi e bisi turns glossy, then serve it piping hot with extra chopped parsley if you like.

Prep: 30 min · Cook: 100 min · Total: 130 min

Nutrition not computed — the ingredients could not be matched to USDA FoodData Central data.