Yes, rice is wonderful stuff. Chinese congee (rice porridge) is one of HG’s favorite breakfasts. (The best is found at Congee Noodle House in Vancouver, B.C.’s Mt. Pleasant neighborhood). Spanish Paella is a celebration. Italian Risotto (mixed with mushrooms, spinach or asparagus) is pure comfort. Rice Pilaf brightens Middle Eastern cuisine. And, of course, there’s Japanese Sushi, Chinese fried rice and scores of other Asian rice treats. Due to BSK, HG has a new joyous rice dish: Italian Risi e Bisi (rice and peas). It has elements of Risotto but takes less time, BSK found fresh English peas at Trader Joe’s and that made BSK turn to a David Tanis recipe for the dish. Using a deep saucepan, onions and garlic are cooked in butter and Arborio rice is added with ladles of steaming chicken broth. Pancetta and peas are cooked in a separate pan with olive oil. When the peas are tender and the Pancetta is crisped, they go into the deep saucepan as the final cups of chicken broth are added to bring the rice to a firm but slightly creamy texture. Chopped scallions, leaves of baby spinach, chopped parsley and lemon zest are added. The mix gets a hearty stir. BSK served this wonder with a topping of Parmigiano and Aleppo pepper. Side dish was butter lettuce glistening with BSK’s mustard vinaigrette. Heavy snow fell on HG/BSK’s New Mexico home but was ignored by the duo as they supped on Risi e Bisi and drank copious amounts of a good French Pinot Noir.
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