Risi e Bisi
Rice with peas is a Venetian specialty, containing few ingredients, making a fairly quick and filling meal or side dish. The recipe serves 4.
4 Cups vegetable or chicken broth
2 Tablespoons butter
1 Tablespoon Extra Virgin Olive Oil
1 shallot, diced
¾ Cups uncooked medium-grain or Arborio rice
2 Cups fresh shelled peas (about 2 pounds in the pod)
½ Cup freshly grated Parmesan cheese
Fresh ground pepper
Heat the broth to simmering in a saucepan on top of the stove, or in a heatproof container in the microwave.
In a large saucepan, heat the butter and olive oil over medium heat. Add the shallot and sauté for 2 minutes. Add the hot broth and rice, stir well, cover, reduce heat, and simmer until the rice is just tender, 15 minutes.
Taste and add salt if desired. Stir in the peas and cook gently until the peas are done enough to suit you, about 5 minutes for fresh peas (less for frozen peas). Stir in the Parmesan and season with pepper.
Serve immediately and enjoy!.