At first glance, this probably looks really boring. Few ingredients, few seasonings, little to no effort. But this, my friends, is comfort food at its finest. A rustic Italian equivalent of macaroni and cheese, or mashed potatoes. It's simple, absolutely delicious, and very easy to make. It is good for a cold night (like tonight) or a night in which one has had a nervous breakdown from stress due to wedding-planning (like tonight). We had it with some quick garlic bread (butter, garlic salt, parsley; wrap in foil, bake in oven) and were very happy. This is a definite make-again.
Rice & Peas (Risi e Bisi)
Cooking Light, January 2008
This version of the Italian classic rice and pea dish is almost like a thick soup, though it can also be prepared as a risotto. Round out dinner with Radicchio, Endive, and Carrot Salad, peasant bread, a versatile cheese like Monte Veronese or Asiago, and a red Italian table wine.
2 tablespoons butter
1/2 cup finely chopped yellow onion
1 cup Arborio rice or other short-grain rice
2 1/2 cups organic vegetable broth (such as Swanson Certified Organic)
2 cups water
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) freshly grated Parmigiano-Reggiano cheese
2 tablespoons finely chopped fresh flat-leaf parsley
1 (16-ounce) package frozen green peas, thawed
Melt butter in a large saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until golden. Add rice to pan; sauté 1 minute. Add broth, 2 cups water, salt, and pepper to pan; bring to a boil. Cover, reduce heat, and cook 20 minutes, stirring occasionally. Stir in cheese, parsley, and peas; cook 2 minutes.
Yield: 6 servings