Rice and Peas (Risi e Bisi)
This traditional Venetian dish, usually made in spring when fresh peas are at their best, is similar to risotto but is slightly soupier and not quite as creamy. Short-grain Arborio rice worked best; it has the necessary starch to thicken the cooking liquid. High-quality Parmesan cheese is key to the dish's savoriness. Simmering the Parmesan rind in the broth is an easy way to add deep savory flavors.
cups low-sodium chicken broth
sprigs fresh thyme
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
Start your free 14-day trial
and get access to all of our articles and recipesStart free trial