Risi E Bisi

Ingredients

• 2 pounds fresh English peas (in pods)
• 8 cups water
• 1 onion – halved
• 3 ounces pancetta – diced
• 1 tbsp extra-virgin olive oil
• 1 onion – finely chopped
• 1.25 cups Vialone Nano rice
• 1.25 tsp kosher salt
• 3 tbsp unsalted butter
• 2 ounces Parmigiano Reggiano cheese – finely grated
• 0.5 tsp black pepper – freshly ground
• 2 tbsp flat-leaf parsley – finely chopped

Instructions

1. Shell the fresh English peas (in pods), separating the peas from the pods; set both aside.
2. Make the pea-pod broth: combine the pea pods, water, and the halved onion in a pot. Bring to a simmer over medium heat and cook gently for 30 minutes until fragrant and lightly green. Strain, pressing on the pods to extract liquid; discard solids and keep the broth hot over low heat.
3. In a wide pot over medium heat, add the extra-virgin olive oil and the pancetta. Cook, stirring, until the pancetta renders and edges look translucent, 3–4 minutes. Add the finely chopped onion and cook until soft and sweet but not browned, 4–5 minutes. Stir in the Vialone Nano rice and cook 1 minute to coat without browning.
4. Add the shelled peas and 2–3 ladles of the hot pea-pod broth. Simmer gently, stirring occasionally, and continue adding broth a ladle at a time as it’s absorbed. Season with the 1.25 tsp kosher salt during this cooking stage. Cook 16–18 minutes, until the rice is al dente and the texture is loose and spoonable (all’onda), not stiff like risotto.
5. Remove from the heat and immediately stir in the unsalted butter, Parmigiano Reggiano cheese, and black pepper, along with the flat-leaf parsley. Let rest 1 minute, then stir again; the mixture should be creamy and soupy. Taste and adjust seasoning, then ladle into warm bowls and serve at once.