Rice And Spring Pea Soup (risi E Bisi)

Total Time: 1 hr 19 mins Preparation Time: 30 mins Cook Time: 49 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.