This Italian combination is best when made with the wonderfully tender
first peas of spring, but in a pinch, you can use very small frozen
peas. In the region around Venice risi bisi is often served alone, as a
separate course, but I like to serve it on the same plate as a
beautifully poached salmon fillet, or with grilled fish of any kind.
Makes 6 to 8 servings
3 tablespoons olive oil
1/2 medium size onion, minced
1 bunch (6 to 8) green onions (scallions), white and light green parts
only, very thinly sliced
1 cup raw Arborio rice
2 cups well flavored chicken stock
1 pound fresh peas in the pod, shelled, simmered until just tender in
water to cover, no more than 8 to 10 minutes, and drained; or 1 cup
thawed smallest frozen peas, prepared in the same manner
1/4 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste
Hot pepper sauce to taste (optional)
Heat the oil in a medium size heavy saucepan over medium heat. Add the
minced onion and cook, stirring, until tender and golden brown, about 5
minutes. Stir in the green onions and cook 1 minute. Stir in the rice
and cook, stirring, until translucent and all the grains are coated
with oil, 2 to 3 minutes. Stir in the stock.
Simmer the rice, uncovered, over low heat
until the stock is absorbed and the rice is tender, about 20 minutes.
The consistency should be moist, but not soupy.
Gently stir in the peas and cheese. Season well with salt and pepper.
Heat through but do not cook further. Serve this simple Risi Risi
Cooking Recipes very hot, garnished with the parsley. Pass the hot
pepper sauce, if desired, separately.