WHY THIS RECIPE WORKS:
Somewhere in between a risotto and a soup in consistency, this rice-and-peas dish is traditional to the Veneto region of Italy, where peas are celebrated as a springtime crop and rice is an important grain year-round. For our version, we decided to streamline preparation by cooking the dish more like a soup than a risotto. After the dish cooked hands-off for most of the time, a vigorous whisking of the rice at the end of cooking liberated enough of its starch to thicken the broth, providing the dish with a satisfying consistency. By using thawed frozen baby peas and adding them just at the end of cooking to warm through, we mimicked the sweetness and texture of the fresh spring peas that are the hallmark of this dish. Balancing the peas’ sweetness with judicious amounts of Parmesan and pancetta created savory complexity without heaviness. We use frozen petite peas here, but regular frozen peas can be substituted, if desired. For the proper consistency, make sure to cook the rice at a gentle boil.
SERVES: 4 to 6
TOTAL TIME: 45 minutes
INGREDIENTS:
- 4 cups chicken broth
- 1½ cups water
- 3 tablespoons extra-virgin olive oil
- 2 ounces pancetta, chopped fine
- 1 onion, chopped fine
- 2 garlic cloves, minced
- 1 cup Arborio rice
- 2 cups frozen petite peas, thawed
- 1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
- 3 tablespoons minced fresh parsley
- 1 teaspoon lemon juice, plus lemon wedges for serving
- Salt and pepper
INSTRUCTIONS:
- Bring broth and water to boil in large saucepan over high heat. Remove from heat and cover to keep warm.
- Cook oil and pancetta in Dutch oven over medium-low heat until pancetta is browned and fat is rendered, 5 to 7 minutes. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add rice and stir to coat, about 1 minute.
- Add 5 cups broth mixture, increase heat to high, and bring to boil. Cover, reduce heat to medium-low, and simmer until rice is tender but not mushy, about 15 minutes, stirring every 5 minutes to ensure that rice is gently boiling.
- Remove pot from heat and whisk rice vigorously until broth has thickened slightly, 15 seconds. Stir in peas, Parmesan, parsley, and lemon juice. Adjust consistency with remaining ½ cup broth mixture as needed. Season with salt and pepper to taste. Serve, passing extra Parmesan and lemon wedges separately.
