Venetian Rice & Pea Soup
- 2 Tbs. unsalted butter
- 1 shallot, minced
- 1 celery stalk, chopped
- 1/2 cup short-grain white rice, such as Arborio
- 3 cups chicken broth
- 2 cups frozen peas
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1 Tbs. minced fresh flat-leaf parsley
- Salt and freshly ground pepper, to taste
In a large saucepan over medium heat, melt the butter. Add the shallot and celery and sauté until the shallot is translucent, about 2 minutes. Add the rice and cook, stirring, until the grains are opaque, about 1 minute.
Cook the rice and peas
Increase the heat to medium-high, add the broth and 2 cups water, and bring to a boil. Reduce the heat to low, cover and simmer until the rice is tender, about 15 minutes. Add the peas and cook, stirring occasionally, for 5 minutes more.
Just before serving, stir in the cheese and parsley, and season with salt and pepper. Ladle the soup into bowls and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Soup, by Georgeanne Brennan (Oxmoor House, 2006).