RISI E BISI

Only a fine line separates this famous Venetian dish from a risotto. Because the liquid is added all at once, risi e bisi never becomes creamy like a risotto; it stays brothier. Even when I use a very rich broth, the sweetness of the peas and onions, the flavor of the browned celery and the smokiness of the bacon come through, all supported and absorbed by the rice.

2 slices thick-sliced bacon, cut crosswise in 1/4 inch strips
2 Tbsp. COLAVITA extra virgin olive oil
2 celery ribs, with leaves, trimmed and diced fine
1 small onion, diced fine
1 1/2 cups shelled peas (about 2 pounds peas in the pod)
1 cup Arborio, Tesori or long-grain rice
4 to 5 cups Chicken or Meat Broth
kosher salt
freshly ground black pepper
grated Parmesan cheese

Scatter the bacon in a heavy 4 quart pot or Dutch oven. Add the olive oil and place over low heat. Cook until the bacon begins to render its fat and curl.

Add the celery and onion. Increase the heat to medium. Saute, stirring frequently, until the celery and onion are lightly browned, about 8 minutes.

Stir in the peas and rice. Stir until the peas are bright green, about 2 minutes. Pour in the broth and heat to simmering.

Season the soup to taste with salt and pepper. Simmer until the rice is tender, about 15 minutes. If necessary, add enough liquid to generously cover the ingredients. Adjust seasonings and ladle into warmed bowls. Pass cheese separately.

Source: Colavita Olive Oil