Easy Italian Recipes

 MAKES 6 servings

- 6 cups (48 fI oz/1.5 I) chicken stock
- 1/4 cup (2 fI oz/60 ml) olive oil
- 1 yellow onion, finely chopped
- 2 cups (14 oz/440 g) Arborio or Carnaroli rice
- 2 cups (10 oz/315 g) fresh or partially thawed frozen shelled English peas
- 2 tablespoons finely chopped fresh flat-leaf (Italian) parsley
- Sea salt and freshly ground pepper
- 1/2 cup (2 oz/ 60 g) grated Parmigiano-Reggiano
- 2 tablespoons unsalted butter

Peas have long been cultivated in the Veneto, and Venetians traditionally celebrate their arrivai in local markets with this creamy souplike dish of rice and peas. Some recipes cali for cooking a littie diced pancetta with the onion for extra flavor. Look for the youngest, sweetest peas of the season for the best result.

In a saucepan over medium heat, bring the stock just to a simmer and then keep it just below a simmer over low heat.
In a wide, heavy saucepan over medium heat, warm the olive oil. Add the onion and sauté until tender and lightly golden, about 10 minutes. Stir in the rice and cook, stirring, until the rice is hot, about 2 minutes. Add 1/2 cup (4 fl oz/125 ml) of the stock and stir until the stock is absorbed and the spoon leaves a wide track in the pan. Continue to add the stock 1/2 cup at a time, stirring and allowing it to be absorbed before adding more, for about 10 minutes. Adjust the heat as needed so that the liquid is absorbed rapidly.
Stir in the peas and parsley and season with salt and pepper. Resume adding the stock 1/2 cup at a time and stirring until the rice is tender yet firm to the bite, 8-10 minutes more. If you run out of stock before the rice is ready, add hot water. The finished dish should be loose and flowing.
Remove from the heat, cover, and let stand for 2 minutes. Uncover, stir in the cheese and butter, and serve at once in warmed bowls.

Buon appetito !