Risi e Bisi

famous as the first dish served on St. Mark's Day each April

in Venice, risi e bisi is one of the most beloved foods of Italy.

1/2 tbls butter

1/2 tbls evoo

1/2 large onion, chopped = about a cup

4 cups = 32 ounces Mock Chicken Stock *

1/2 tsp salt

1/2 cup raw arborio rice

1 cup baby peas or frozen petit pois

1tbls fresh parsley, chopped

1/2 freshly grated parmesan cheese

salt & ground pepper to taste

- warm butter & oil in a soup pot until melted

- add onion & saute on medium-high for about 5 - 10 minutes

- add stock and salt & bring to a boil

- stir in rice, lower to a simmer, cover and let cook for 25 minutes, until rice is done

- add in the peas & cook for 2-3 minutes

- stir in parsley & cheese, add salt & pepper to taste

- serve immediately garnished with fresh parm & cracked pepper

- serves 2 as a main dish, double the recipe to serve 4 - 6

*you can buy organic not-chicken-chicken stock at the co-op, or easily make it