Italian Style Rice & Peas (Risi e Bisi)
Makes 4 servings
1 cup Beretta Arborio rice
1 cup Bella Italia Broccoli Rabe sauce, divided
1 large onion, finely chopped
8 cups chicken broth, very hot
1 1/2 cups frozen peas (unless you have delicious fresh peas to use!)
Salt and Pepper
Grated Parmesan cheese, to garnish
1. Place 3/4 cup of the Broccoli Rabe sauce in a 12 to 14-inch saute pan over medium heat. When the oil in the sauce starts to shimmer, add the onion and cook until the onion starts to turn translucent, about 8 to 10 minutes. Add the rice and saute until the rice becomes almost opaque, about 3 to 4 minutes.
2. Start adding the hot chicken stock one ladle at a time, stirring constantly until the stock is absorbed by the rice, then add another ladle of stock and repeat.
3. Taste the rice after 15 minutes—it should still be hard. Add the peas and continuing cooking and adding stock one ladle at a time, until the rice is soft and creamy, but not mushy. The rice should still be quite wet, much wetter than a risotto, but not swimming in liquid. Remove the saute pan from the heat and stir in the remaining 1/4 cup of the Broccoli Rabe sauce. Add salt and pepper to taste, then serve immediately, garnished with grated Parmesan cheese, if desired.
*Recipe notes: If you don’t have access to a World Market, you can substitute butter or olive oil for the Broccoli Rabe sauce. Use 4 tablespoons of butter in step 1, then 2 tablespoons of butter in step 3. You can use your favorite arborio rice in place of the Beretta Arborio rice. If you want to add more green to get a similar effect, add 1/4 cup of finely chopped broccoli rabe to the saute pan with the onion in step 1.