Saturday, September 3, 2011
Lidia's Rice and Pea Soup
From the kitchen of One Perfect Bite...The days are getting shorter and nights here are cool enough to warrant bringing down comforters out of storage. That's a sure sign that its time to start working heavier food back into our diet. I do it by stages because I hate to let go of summer and its easy meals. Light soups, such as this one, appear on the table long before the heavier winter varieties are moved back into my recipe rotation. I came on this version of risi e bisi several weeks ago while doing some research on Lidia Bastianich for my blog. I have a simpler version of the soup that I make several times a year. I wanted to compare her version to my old standby, so, I did a side by side test of the two. To no one's surprise, her soup edged mine out. Both recipes are lovely, but my version is more like a risotto than a soup and it lacks the depth of flavor that the butter and celery give to hers. This is a really nice recipe. If you are looking for a light soup, I hope you'll consider this. It really is delicious. Here's the recipe..
Lidia's Rice and Pea Soup - Risi e Bisi...from the kitchen of One Perfect Bite courtesy of Lidia Bastianich
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 medium onion, finely diced
2 cloves garlic, finely chopped
1-1/2 cups frozen peas, defrosted and drained
1/2 cup finely chopped celery
Freshly ground pepper
8 cups reduced sodium chicken broth
1 cup Arborio or other Italian short grain rice
1/2 cup grated Parmigiano-Reggiano cheese
1) Heat olive oil and butter in a 4 to 5-quart pot over medium heat until butter is foaming. Stir in onions and cook, stirring, until light golden, about 8 minutes. Add garlic and cook until golden, 1 to 2 minutes. Stir in peas and celery, season vegetables lightly with salt and pepper and cook, stirring occasionally, until peas are softened, about 5 minutes. Add chicken stock and bring to a boil over high heat.
2) Adjust heat to simmering and cook until peas and vegetables are very tender, about 20 minutes.
3) Stir in rice and cook until tender, 12 to14 minutes, stirring occasionally. (For a firmer texture, cook rice a few minutes less.)
4) Remove soup from the heat and check seasonings, remembering cheese will add a little saltiness. Stir in grated cheese and serve immediately. Yield: 6 servings.
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