Venetian Rice And Peas (Risi E Bisi) - cooking recipe

Ingredients

6 cups chicken broth or 6 cups vegetable broth
1/4 cup olive oil
1 yellow onion, finely chopped
2 cups arborio rice
2 cups partially thawed frozen peas (or fresh peas)
2 tablespoons finely chopped fresh flat leaf parsley
salt
fresh ground pepper
1/2 cup grated parmesan cheese
2 tablespoons unsalted butter

Preparation

In a saucepan, bring the broth to a gentle simmer over medium heat.
Decrease heat to low and maintain a simmer.
In a large saucepan, warm the olive oil over medium heat.
Add the onion and saute until tender and golden, about 8 minutes.
Add the rice and cook, stirring, until the rice is hot, about 2 minutes.
Add a ladleful of broth and stir until the broth is absorbed.
Continue to add broth a ladleful at a time, stirring and allowing it to be absorbed before adding more, for about 10 minutes.
Adjust the heat, as needed so the liquid is absorbed rapidly.
Stir in the peas and parsley and season with salt and pepper.
Resume adding the broth a ladleful at a time and stirring until the rice is tender yet firm to the bite, 8-10 minutes.
If you run out of broth before the rice is ready, add hot water.
The finished rice should be loose and flowing.
Remove from the heat, cover, and let stand for 20 minutes.
Uncover, stir in the cheese and butter, and serve.