Risi e Bisi
Ingredients
- 2 pounds fresh peas in the pod (English peas; see Cook’s Note)
- 1 medium onion, halved
- 1 small carrot, cut into chunks
- 2 stalks celery, 1 cut into chunks, 1 finely chopped
- 1/2 cup chopped fresh parsley leaves (reserve the stems)
- One 2-inch piece Parmigiano-Reggiano rind
- 2 tablespoons extra-virgin olive oil
- 3 ounces pancetta, finely diced
- 2 tablespoons unsalted butter
- 1 cup medium-grain Italian rice, such as arborio, Vialone Nano or Carnaroli
- Kosher salt and freshly ground black pepper
- 1/2 cup grated Parmigiano-Reggiano, plus more for serving
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