Risi e Bisi

Charles Haynes

Ingredients

5 cups Chicken stock

Bouquet garni (1 sprig fresh thyme, 1 bay leaf, 2 stalks fresh parsely)

2 tablespoons olive oil

1 yellow onion, chopped

1/2 celery stalk, chopped

2 ounces pancetta or 1-2 strips bacon, chopped

1/2 pound arborio rice

2 cups frozen baby peas

1/4 cup unsalted butter

3/4 cup Parmesan cheese, grated, plus extra for serving

Salt and white pepper to taste

Preparation

Place the stock and bouquet garni in a large saucepan with 3 cups water. Bring to a boil, then reduce heat and simmer.

Heat the oil in a large skillet and add the onion, celery, and pancetta (or bacon), and cook until the onion is soft, about 3-5 minutes. Add the rice and stir for 1 minute or until coated.

Remove the bouquet garni and add 1/2 cup hot stock to the rice, stirring constantly until all the stock is absorbed. Add another 1/2 cup stock, stir until absorbed. Add the peas, then continue adding 1/2 stock at a time, stirring, until the rice is tender. The texture should be slightly wetter than risotto, but not too soupy.

Remove from heat, stir in the butter and grated Parmesan cheese. Garnish with additional Parmesan if preferred.