SERVES 4 – 6

This Venetian favorite may look like a risotto, but it is considered a soup, so there should be just enough liquid to require a spoon.

3 tbsp. butter
1 yellow onion, peeled and finely chopped
3 lbs. fresh peas, shelled to yield 3 cups
Pinch of salt
1 cup Chicken Stock
1 cup arborio rice
2 tbsp. chopped fresh flat-leaf parsley
Grated parmigiano-reggiano

1. Melt butter in a medium saucepan over medium heat. Add onions and cook for 5 minutes. Add peas and salt, and cook, stirring constantly, for 2 minutes.

2. Add chicken stock and 2 cups water, and bring to a boil. Stir in rice and parsley, reduce heat to medium-low, cover, and cook, stirring occasionally, until rice is al dente and peas are very soft, about 20 minutes.

3. Adjust seasonings and serve immediately before rice absorbs liquid. Top with grated parmigiano-reggiano, if you like.