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RISI e BISI
Say what? Yep---just rice and peas, what little Italian children are fed very early in life, as soon as they're able to handle solid foods. It's a comforting but yummy side dish. This is Rachel Ray's version (oh yes, this you gotta stir!).
Serves 4

1 quart chicken stock
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 cloves garlic, chopped
1 rounded cup Arborio rice
Salt and pepper
1 cup frozen peas
1/2 cup grated Parmigiano-Reggiano or Romano cheese, a couple of handfuls

Place chicken stock in a small pot and warm over low heat.

Heat a medium sized skillet over medium heat. Add extra-virgin olive oil 2 turns of the pan, and garlic. Saute garlic 1 minute, then add Arborio. Toast the Arborio rice 2 minutes, then ladle in 1/3 of the stock. Bring to a bubble. Stir rice occasionally, allowing the rice to get starchy and the stock to cook into the rice. Add more stock when rice starts to become dry. Continue stirring and ladling broth until rice is al dente, 22 minutes. Stir in peas and cheese and season with salt and pepper, to your taste. Serve immediately.

Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved