Risi e Bisi

By lorik

Ingredients

• Variation from 177 Milk Street:
• 64ounces64 ounces chicken stock
• 2teaspoons2 teaspoons olive oil
• 11 yellow onion, diced
• 100grams100 grams pancetta, diced
• 1teaspoon1 teaspoon fennel seed
• 400grams400 grams risotto rice (preferable vialone nano)
• 120grams120 grams shelled fresh peas
• Salt and pepper
• 50grams50 grams soft butter
• 50grams50 grams grated Parmesan, plus more for serving
• 6cups6 cups low-sodium chicken broth
• 2sprigs2 sprigs fresh thyme
• 12-ounce piece1 2-ounce piece Parmesan cheese rind
• Kosher salt
• 2tablespoons2 tablespoons salted butter, divided
• 3ounces3 ounces pancetta, cut into 1-inch pieces (1/2 cup)
• 3/4cup3/4 cup finely chopped shallot (2 to 3 shallots)
• 22 garlic cloves, thinly sliced
• 1 1/2cups1 1/2 cups Arborio rice
• 2cups2 cups (10 ounces) frozen baby peas, thawed
• Ground black pepper
• 3ounces3 ounces (1 1/2 cups) finely grated Parmesan cheese, plus extra to serve
• 2tablespoons2 tablespoons lemon juice, or to taste

Details

Servings 4
Adapted from food52.com

Preparation

Step 1

1. In a pot, heat the stock to simmering.

2. Put the olive oil in a large, heavy saucepan over medium-low heat. Add the onion and pancetta and cook gently until the onion is translucent.

3. Add the fennel seed, and then the rice. Stir through so that the rice is coated in oil. Add the peas and some salt and pepper, then start adding the stock by the ladleful, stirring constantly and letting the liquid reduce a bit between additions. Do not let the rice become dry at any point -- it should be soupy at all times.

4. Cook for about 20 minutes, until the rice is al dente. Stir in the butter and Parmesan, along with a little more stock to loosen the rice if you'd like. Taste, adjust the seasonings and serve immediately, passing more grated Parmesan at the table.

Variation:
In a medium saucepan over medium-high, combine the broth, thyme, Parmesan rind and ½ teaspoon kosher salt. Bring to a boil, then reduce to low and keep at a bare simmer.

In another medium saucepan over medium, melt 1 tablespoon of the butter. Add the pancetta and cook, stirring, until golden and crisp, about 6 minutes. Use a slotted spoon to transfer to a paper towel–lined plate. Pour off and discard all but 2 tablespoons fat.

Return the pan to medium heat and add the shallot and garlic. Cook, stirring, until softened but not browned, about 5 minutes. Stir in the rice and cook until the edges begin to appear translucent, about 3 minutes. Remove and discard the thyme and rind from the broth. Add 2 cups of the broth and 1½ teaspoons salt to the rice and cook, stirring and adjusting the heat to maintain a gentle simmer, until mostly absorbed, about 6 minutes. Add the remaining broth 2 cups at a time, letting it be absorbed before adding more, and simmer until the rice is just tender and quite soupy (a little runny around the edges), 20 to 25 minutes total.

Off heat, stir in the peas and ½ teaspoon pepper. Cover and let sit until heated through, 1 to 2 minutes. Stir in the cheese, the remaining 1 tablespoon butter and the lemon juice. If too thick, add more broth. Taste and season with salt and pepper. Divide among 4 shallow bowls and top with the pancetta and extra Parmesan.