Risi E Bisi

Ingredients:

• 1 pound fresh spring peas, removed from pod
• 4 tablespoons unsalted butter
• 2 tablespoons onion, minced
• 1 clove garlic, minced
• 1/4 cup dry white wine
• 4 cups chicken stock
• 1 cup carnaroli rice
• 1/2 cup Parmigiano-Reggiano cheese
• 1/3 cup mascarpone cheese
• 1/2 teaspoon lemon juice

Procedure:

1. n a thick-bottomed pot, melt half the butter over medium heat. Add the onions and cook, stirring occasionally until they become translucent, 4-6 minutes.
2. In a separate pot, heat the stock until it reaches a boil.
3. When the onions are translucent, add the garlic and cook for an additional minute.
4. Add the rice and toast lightly. Continue to stir, and cook the rice for 3-5 minutes, and then add the white wine. Continue cooking until all the wine has been absorbed.
5. Add the stock, 8 ounces at a time, waiting for it to be fully absorbed before adding the next portion. With the last portion of stock, add the peas to the rice as well.
6. Cook the rice this way, stirring gently and swirling the pot to prevent sticking, for 20-24 minutes, or the rice is “al dente”.
7. Once all the liquid has been absorbed and the rice is tender, add the mascarpone, Parmigiano cheese, the remaining half of butter, and the lemon juice. Season to taste with salt and pepper.
8. Serve immediately.