Lunch / Dinner
Creamy Risi e Bisi with pancetta & fennel
Risi e bisi is way more fun to say than “rice and peas,” which is what the name stands for. This classic Italian comfort food uses (you guessed it) rice and peas, but we’ve also added some pancetta and fennel to the mix. This bowl of comfort is similar to risotto, but more “soupy” and less fussy. You’ll have a hard time stopping after one bowl.
OFF HEAT, STIR IN:
Heat broth in a saucepan over medium heat until simmering; reduce heat to maintain a simmer.
Meanwhile, cook pancetta in a sauté pan over medium-low heat until crisp; transfer to a paper-towel-lined plate. Reserve 1 Tbsp. drippings in pan.
Melt 2 Tbsp. butter with drippings over medium heat. Add fennel bulb, shallots, and garlic; sweat until vegetables soften, about 5 minutes.
Stir in rice until each grain is coated in fat, 2–3 minutes. Add 1 cup broth; stir constantly until almost absorbed, about 3 minutes. Continue adding broth in 1-cup increments (about 4 more times), stirring occasionally, until each addition is almost completely absorbed and rice is al dente, about 25 minutes. (When you have about 1 cup broth left and if you still need to add more, add it in ¼-cup increments until rice is al dente.)
Off heat, stir in peas until heated through, about 1 minute. Stir in remaining 2 Tbsp. butter until melted. Stir in 2 oz. Parmigiano-Reggiano; season with salt and pepper. Stir in additional warm broth if rice seems dry and to reach desired consistency. Top servings with pancetta, fennel fronds, and additional Parmigiano-Reggiano.
% Daily Value*
Total Fat 15g 23%
Saturated Fat 8g 40%
Cholesterol 40mg 13%
Sodium 487mg 20%
Carbs 37g 12%
*Percent Daily Values are based on a 2,000 calorie diet.