Best Venetian Rice and Peas (Risi E Bisi)

Don’t thaw all of the peas. The 1 cup of peas that’s blended with hot broth and parsley should be kept frozen so that the puree remains a brilliant green; the 1 cup stirred in at the end should be fully thawed and at room temperature so the peas don’t cool the rice.

1 MEDIUM CARROT, PEELED AND THINLY SLICED

1 LARGE WHITE ONION, HALF THINLY SLICED, HALF FINELY CHOPPED

1 MEDIUM CELERY STALK, THINLY SLICED

2 TEASPOONS FENNEL SEEDS

1 QUART LOW-SODIUM CHICKEN BROTH

2 CUPS FROZEN PEAS, DIVIDED (1 CUP STILL FROZEN, 1 CUP THAWED AND AT ROOM TEMPERATURE)

2 CUPS LIGHTLY PACKED FRESH FLAT-LEAF PARSLEY

3 to 4 OUNCES PANCETTA, FINELY CHOPPED

4 TABLESPOONS SALTED BUTTER, CUT INTO 1-TABLESPOON PIECES, DIVIDED

1 CUP VIALONE NANO OR ARBORIO RICE

GROUND BLACK PEPPER

2 OUNCES PARMESAN CHEESE, FINELY GRATED (1 CUP), PLUS MORE TO SERVE

Directions at 177milkstreet.com

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