Rice and Spring Pea Soup (Risi E Bisi) |
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Prep Time: 30 Minutes Cook Time: 49 Minutes |
Ready In: 79 Minutes Servings: 6 |
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'Lidia's Italian-American Kitchen', Lidia Bastianich Ingredients:
2 tablespoons extra-virgin olive oil |
2 tablespoons unsalted butter |
1 medium onion, finely diced (about 1 1/2 c.) |
2 garlic cloves, chopped fine |
1 lb fresh peas, shelled (1 1/2 c fresh peas or 10 oz. frozen peas, defrosted and drained) |
1/2 cup finely chopped celery, including leaves |
salt |
fresh ground black pepper |
8 cups chicken stock or 8 cups canned low sodium chicken broth |
1 cup arborio rice (or other italian short-grain rice) |
1/2 cup grated parmigiano-reggiano cheese |
Directions:
1. Heat the olive oil and butter in a 4 to 5 quart pot over medium heat until the butter is foaming.
2. Stir in the onion and cook, stirring, until light golden, about 8 minutes.
3. Add in the garlic and cook until golden, 1-2 minutes.
4. Stir in the peas and celery; season the vegetables lightly with salt and pepper, and cook, stirring occasionally, until the peas are softened, about 5 minutes.
5. Add the chicken stock and bring to a boil over high heat.
6. Adjust heat to simmering and cook until the peas and other vegetables are very tender, about 20 minutes.
7. Stir in the rice and cook until tender, 12-14 minutes, stirring occasionally (for a firmer texture, cook the rice a few minutes less).
8. Remove the soup from the heat and check the seasonings, remembering the cheese will add a little saltiness.
9. Stir in grated cheese and serve immediately.
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