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.

6 CUPS LOW-SODIUM CHICKEN BROTH

2 SPRIGS FRESH THYME

1 2-OUNCE PIECE PARMESAN CHEESE RIND

KOSHER SALT

2 TABLESPOONS SALTED BUTTER, DIVIDED

3 OUNCES PANCETTA, CUT INTO 1-INCH PIECES (½ CUP)

¾ CUP FINELY CHOPPED SHALLOT (2 TO 3 SHALLOTS)

2 GARLIC CLOVES, THINLY SLICED

1½ CUPS ARBORIO RICE

2 CUPS (10 OUNCES) FROZEN BABY PEAS, THAWED

GROUND BLACK PEPPER

3 OUNCES (1½ CUPS) FINELY GRATED PARMESAN CHEESE, PLUS EXTRA TO SERVE

2 TABLESPOONS LEMON JUICE, OR TO TASTE

Directions at 177milkstreet.com

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