Risi e Bisi

Method

1. 1

   Shell the peas. Simmer the rinsed pods in 1.5 liters of lightly salted water for 30 minutes, then strain, pressing; you want about 1.2 liters of pale green broth, kept hot.Shell the peas. Simmer the rinsed pods in 6⅓ cups (1.5 l) of lightly salted water for 30 minutes, then strain, pressing; you want about 5 cups (1.2 l) of pale green broth, kept hot.

   Start 30 min timer
2. 2

   In a heavy pot, melt half the butter and cook the onion and pancetta gently until the onion is soft and the pancetta translucent, about 8 minutes.

   Start 8 min timer
3. 3

   Add the peas and half the parsley, turn them in the fat, and ladle in enough pod broth to cover. Simmer 5 minutes.

   Start 5 min timer
4. 4

   Add the rice and the rest of the hot broth. Cook at a gentle bubble, stirring now and then, until the rice is tender but composed, 14 to 16 minutes. It should stay distinctly brothy.

   Start 14 min timer
5. 5

   Off the heat, beat in the remaining butter and the Grana. Adjust salt and loosen with a last splash of broth: the wave, not the mound.

6. 6

   Rest one minute, scatter with the remaining parsley and a turn of pepper, and serve in shallow bowls with spoons.