David Taniss Risi e Bisi

Ingredients

• 2 tablespoons butter
• 1 medium onion
• diced
• 1 cup arborio or carnaroli rice
• Salt and pepper
• 6 cups hot chicken broth
• 2 tablespoons olive oil
• 3 ounces pancetta
• diced
• 6 scallions
• chopped
• 2 garlic cloves
• minced
• 12 fresh sage leaves
• 8 ounces shucked English peas
• about 2 cups
• 4 ounces pea tendrils or shoots (or use baby spinach)
• 2 tablespoons chopped parsley
• 1/2 teaspoon lemon zest
• 2 ounces grated Parmesan

Instructions

1. Melt butter in a heavy, wide saucepan over medium high heat.
2. Add onion and cook until softened, about 5 minutes.
3. Stir in rice and season with salt and pepper.
4. Continue cooking for 2 minutes.
5. Add 2 cups chicken broth and bring to a brisk simmer.
6. Cook 6 minutes, stirring occasionally as broth is absorbed.
7. Add 2 more cups broth and cook for another 6 minutes, until rice is cooked through, but firm.
8. Meanwhile, heat olive oil in a skillet over medium heat.
9. Add pancetta and cook 2 minutes without browning.
10. Add scallions, stir to coat and cook 1 minute.
11. Add garlic, sage leaves and peas.
12. Season generously with salt and pepper.
13. Add 1/2 cup broth and simmer until peas are done, about 2 minutes.
14. Add pea tendrils and cook until just wilted, about 1 minute.
15. Add pea mixture to rice mixture and gently stir together.
16. Add enough broth to keep rice a bit soupy.
17. Check seasoning.
18. Stir in parsley, lemon zest and Parmesan and serve immediately.