RISI E BISI
Thick Rice and Pea Soup
 
            This is an old traditional Venetian rice dish; it is served as a first course. It is almost a risotto, but cooked all'onda:  soupy enough for its surface to make a "wave" (a ripple) when served.

3 tablespoons olive oil
3 tablespoons unsalted butter
1 small onion, minced
3 tablespoons minced flat-leaf parsley
3 ounces prosciutto, thickly sliced, then cut in small squares
or
3 ounces pancetta, cubed
1 10 ounce package baby peas (or 1 pound fresh, unshelled)
1 cup Arborio rice
1 quart chicken broth
Freshly grated Parmigiano Reggiano cheese

Heat the butter and oil in a soup pot and sauté the onion and parsley. If using fresh peas, shell them.
When the onion is translucent add the prosciutto (or pancetta.)  Stir for 1 minute, then add the peas and enough water to cover it; continue to cook on medium heat for 5 minutes.
Add the rice and the broth and bring the mixture to a boil. Reduce the heat, cover the pot, and simmer for about 15 minutes, stirring once in a while, until the rice is done. The soup should be reasonably thick, but thin enough to be all'onda. Add a little more broth if needed or desired.
Serve warm with a sprinkle of Parmigiano cheese.

Serves 4