Venetian Rice & Peas
|Chicken broth||6 Cup (96 tbs)|
|Pancetta/Bacon||2 Ounce, finely chopped|
|Onion||1 Small, chopped|
|Arborio rice/Short grain white rice||1 1⁄2 Cup (24 tbs)|
|Shelled peas/1 cup frozen tiny peas||1 Pound|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
|Ground pepper||To Taste|
In a 2- to 3-quart pan, bring broth to a boil over high heat.
Reduce heat to low.
Melt butter in a 3- to 4-quart pan over medium-high heat.
Add pancetta and onion.
Cook, stirring often, until onion is limp and pancetta is golden (about 10 minutes).
Add rice and stir until opaque and well coated with butter (about 2 minutes).
Add half the simmering broth to rice mixture; stir well.
Reduce heat to medium-low; cover and cook until rice has absorbed broth (about 15 minutes).
Add remaining broth and peas.
Continue to cook, uncovered, stirring often, until rice is tender but not all broth has been absorbed (about 15 more minutes; mixture should have the consistency of a very thick soup).
Stir in cheese, season to taste with salt and pepper, and serve in warm bowls.