Rice and peas - Risi e bisi

This is a classic from my region of Italy. The name Risi e bisi is dialect, the Italian name would be Riso e Piselli.

Ingredients:

2 cups Vialone nano Rice
3 cups fresh or frozen peas
1 small white onion finely chopped
2 Tbsp butter
1 Tbsp. olive oil
1 quart vegetable broth

Instructions:

1. In a large non stick pan sauté the onions in the butter and oil until they’re translucent being careful not to brown them.
2. Add the peas and a half cup of the broth and cook them for about five minutes.
3. Add approximately one quart of broth and bring to a boil.
4. Add the rice and mix in well. Continue cooking until the rice is ready mixing often.
5. If the rice gets too dry add some more broth.
6. Mix in 1 Tbsp. butter and 1/4 cup grated Parmesan. Serve hot.

Notes:

Unlike risotto, a riso (rice) dish would be soupier so it is a little easier to prepare. Attention, soupier but not soup. If you want to make it a little bit lighter just use oil in place of the butter to fry the onion and don’t add butter in the end.

* In my region the most used rice is Vialone Nano, it is particularly big with a rounded shape and a medium length. In any case Arborio and Carnaroli work well too.