From “Canal House Cooking Volume 3,” by Christopher Hersheimer and Melissa Hamilton. The authors write, “Though it resembles risotto, it shouldn’t be as thick as that — rather it should be loose enough that you need a spoon to get every last bit from the bowl.” Serves 6.
Ingredients
2 tablespoons extra-virgin olive oil
4 tablespoons butter
1 onion, finely chopped
2 cups shucked peas
Salt
6 cups hot chicken or vegetable stock
1 1/2 cups carnaroli, arborio or other Italian short-grain rice
1/2 cup freshly grated Parmigiano-Reggiano
Pepper
Directions
Heat the olive oil and 2 tablespoons of the butter together in a heavy medium pot over medium heat. Add the onions and cook until soft and golden, 5-10 minutes. Add the peas and season with salt. Cook for a minute or two, then add 1 cup of the stock.
Cover the pot, reduce heat to medium-low and simmer the peas until they begin to soften, about 5 minutes.
Stir in the rice and 4 cups of the remaining hot stock. Cover the pot and adjust the heat to maintain a gentle boil. Cook the rice, stirring occasionally, until just tender, about 20 minutes.
Remove the pot from the heat and moisten the rice and peas with the remaining 1 cup of stock. Stir in the remaining 2 tablespoons of butter and half of the Parmigiano-Reggiano. Season with salt, if it needs it, and with pepper. Serve sprinkled with the remaining cheese.
