Your risotto really shines when you use sweet, freshly picked peas that haven’t quite filled their pods. Visit your local farmer’s market, or, if fresh aren’t in season, frozen petite peas will do. Choosing extra virgin olive oil is important because its flavor is a pronounced part of the dish. Pair your creamy risi e bisi with a glass of dry Soave or sparkling Prosecco to give your dinner party a more genuine Venetian touch.

Ingredients

1 T extra virgin olive oil
8 T butter at room temperature
2 medium white onions, cut in half
1 lb fresh peas in pods (or 1 C frozen petite peas)
1 1/2 C arborio rice
5-6 C low sodium vegetable broth, hot
1/2 C grated Parmesan cheese
Salt and pepper to taste

Directions

To make onion butter, chop 1 1/2 onions; reserve remaining onion half. Place 1 tablespoon oil and 1 tablespoon butter in a large skillet over medium heat. Add chopped onions and cook, stirring occasionally, until lightly golden and very soft, about 30 minutes. Remove from heat and let cool to room temperature. Place onions and remaining butter in a food processor and blend until smooth, about 30 seconds. If not using right away, transfer to an airtight container and chill until ready to use.

Shell peas and place in a medium saucepan. Add remaining onion half and 1 cup water. Bring to a boil over high heat, reduce heat and simmer until peas are just tender, 5-7 minutes. Remove from heat and transfer to a bowl with a slotted spoon. Set cooking liquid aside.

Place 1/4 cup of the onion-butter mixture in a large skillet over medium heat. Add rice and cook 2 minutes, stirring to coat. Add reserved cooking liquid and cook, stirring constantly, until nearly all liquid has been absorbed. Continue adding broth, 3/4 cup at a time, and stirring until nearly absorbed, until rice is tender but firm to the bite, about 15 minutes. Stir in peas, cheese, parsley and 1/2 cup of broth. Remove from heat. Season with salt and pepper.

Prep time: 15 minutes
Cook time: 58 minutes
Makes 4 servings