Rice and Peas 2

Preferably prepare a chicken broth the day before with celery, carrot, onion, one clove of garlic and a little salt. Let it cook until it becomes a fragrant and flavorful liquid, then carefully strain it. Keep it warm when you use it, so it won't interrupt the cooking of the rice when you add it little by little.

Finely chop the fresh white onions to obtain thin, uniform pieces. Prepare the chopped parsley as well, and have the shelled peas ready. This careful preparation allows you to add the ingredients without interrupting the cooking process and promotes even distribution of the flavors in the dressing.

Pour the olive oil into a saucepan and add the peas, sliced ​​onions, and chopped parsley. Add half a glass of water and cook for 10-15 minutes over medium heat. Cook until the water has been absorbed and the peas are tender, then season with salt to taste without letting the base dry out too much.

Add the Vialone Nano rice to the saucepan with the peas and mix to distribute it evenly. Start cooking by pouring in some of the filtered chicken broth, keeping the mixture Sufficiently moist. The liquid should be simmering: avoid over-boiling, which would make the grains cook less evenly.

Continue cooking, adding more broth little by little, only when the previous one has been mostly absorbed. Stir regularly to release the starch and check the consistency: the rice should gradually soften, while the base should remain creamy and not dry.

Continue until the rice is cooked but still slightly al denteTaste a grain to check the consistency and evaluate the liquid present in the saucepan: When finished, the mixture should be soft, not firm. If necessary, add a little more broth to help it become creamy.

Turn off the heat and add the butter, the Parmigiano Reggiano grated cheese and a pinch of pepper. Stir carefully to combine the fats and incorporate the rice starch. Adjust the consistency with more broth, gradually adding it, until the mixture it will be creamy and smooth.

Let the rice rest for a short while, then check the final consistency. Serve it when it appears slightly soupy and moves smoothly when you move the plate: this is the "wave" consistency. The result should be creamy, with the grains still recognizable and the peas evenly distributed.