Rice and Peas (Risi e Bisi)
This version of the Italian classic rice and pea dish is almost like a thick soup, though it can also be prepared as a risotto. Round out dinner with Radicchio, Endive, and Carrot Salad, peasant bread, a versatile cheese like Monte Veronese or Asiago, and a red Italian table wine.
How to Make It
Melt butter in a large saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until golden. Add rice to pan; sauté 1 minute. Add broth, 2 cups water, salt, and pepper to pan; bring to a boil. Cover, reduce heat, and cook 20 minutes, stirring occasionally. Stir in cheese, parsley, and peas; cook 2 minutes.
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lacarey's Review
I thought this was quite nice. It had a good Parmesan flavor without being too overwhelming. It made a very nice side dish to some tomato baked pork chops. I will keep this in my files and will probably make it again. The only change I made to the recipe was to substitute basil for the parsley.
CBFISKE's Review