Recipe of the week
If you’re in the mood for risotto but can’t provide the sustained attention it needs, try its brothier Venetian cousin, said Cook’s Illustrated. In our risi e bisi, frozen baby peas replace fresh peas, and little stirring is needed until the very end, when a brisk whisking liberates just enough starch from the rice.
Risi e bisi
4 cups chicken broth • 3 tbsp extra-virgin olive oil • 2 oz pancetta, finely chopped • 1 onion, finely chopped • 2 garlic cloves, minced • 1 cup Arborio rice • 2 cups frozen petite peas, thawed • ½ cup Parmesan cheese, grated, plus extra for serving • 3 tbsp minced fresh parsley • 1 tsp lemon juice, plus lemon wedges for serving
• Bring broth and 1½ cups water to boil in a large saucepan. Remove from heat and cover. Cook oil and pancetta in a Dutch oven over medium-low heat until pancetta is browned and rendered, 5 to 7 minutes. Add onion and cook, stirring frequently, until softened, 4 to 5 minutes. Add 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 a boil. Reduce heat to mediumlow, cover, and boil gently until rice is tender but not mushy, about 15 minutes, stirring every 5 minutes.
• Remove pot from heat and whisk rice vigorously until broth has thickened slightly, 15 seconds. Stir in peas, ½ cup Parmesan, parsley, and lemon juice. Season with salt and pepper to taste. Adjust consistency with remaining ½ cup broth mixture. Pass lemon wedges and extra Parmesan at the table. Serves 4 to 6.
Liz Barclay/The New York Times/Redux, Newscom ■