Risi e Bisi with Pancetta

1. 1

   In a medium enameled cast-iron casserole, heat the olive oil until shimmering.

2. 2

   Add the onion and cook over low heat until softened, about 7 minutes.

3. 3

   Add the pancetta and 2 tablespoons of the parsley and cook for 5 minutes.

4. 4

   Add the stock, peas and rice and bring to a simmer over moderately high heat.

5. 5

   Cover and cook over moderately low heat until the rice is tender and most of the liquid is absorbed, about 20 minutes.

6. 6

   Stir in the 1 cup of Parmesan, the butter and the remaining 2 tablespoons of parsley and season with salt and pepper.

7. 7

   Ladle the rice and peas into shallow bowls and serve at once, passing more Parmesan at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.