Ingredients

makes 6 servings

　　2 tablespoons extra-virgin olive oil

　　2 tablespoons unsalted butter

　　1 medium onion, finely diced (about 1 1/2 cups)

　　2 cloves garlic, chopped fine

　　1 pound fresh peas, shelled (about 1 1/2 cups shelled peas), or one 10-ounce box frozen peas, defrosted and drained

　　1/2 cup finely chopped celery, including leaves

　　Salt

　　Freshly ground black pepper

　　8 cups Chicken Stock (page 74) or canned reduced-sodium chicken broth

　　1 cup Arborio or other Italian short-grain rice

　　1/2 cup grated Parmigiano-Reggiano cheese

　　

Step 1

Heat the olive oil and butter in a 4- to 5-quart pot over medium heat until the butter is foaming. Stir in the onion and cook, stirring, until light golden, about 8 minutes. Add the garlic and cook until golden, 1 to 2 minutes. Stir in the peas and celery, season the vegetables lightly with salt and pepper, and cook, stirring occasionally, until the peas are softened, about 5 minutes. Add the chicken stock and bring to a boil over high heat. Adjust the heat to simmering and cook until the peas and other vegetables are very tender, about 20 minutes.

　　

Step 2

Stir in the rice and cook until tender, 12 to 14 minutes, stirring occasionally. (For a firmer texture, cook the rice a few minutes less.)

　　

Step 3

Remove the soup from the heat and check the seasonings, remembering the cheese will add a little saltiness. Stir in the grated cheese and serve immediately.

　　From Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich Copyright © 2001 by A La Carte Communications and Tutti a Tavola, LLC. Published by arrangement with Alfred A. Knopf, an imprint of The Knopf Doubleday Publishing Group, a division of Penguin Random House LLC.Buy the full book from Amazon.