RICE AND SPRING PEA SOUP

Rice and Spring Pea Soup image

Yield makes 6 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 medium onion, finely diced (about 1 1/2 cups)
2 cloves garlic, chopped fine
1 pound fresh peas, shelled (about 1 1/2 cups shelled peas), or one 10-ounce box frozen peas, defrosted and drained
1/2 cup finely chopped celery, including leaves
Salt
Freshly ground black pepper
8 cups Chicken Stock (page 74) or canned reduced-sodium chicken broth
1 cup Arborio or other Italian short-grain rice
1/2 cup grated Parmigiano-Reggiano cheese

Steps:

Heat the olive oil and butter in a 4- to 5-quart pot over medium heat until the butter is foaming. Stir in the onion and cook, stirring, until light golden, about 8 minutes. Add the garlic and cook until golden, 1 to 2 minutes. Stir in the peas and celery, season the vegetables lightly with salt and pepper, and cook, stirring occasionally, until the peas are softened, about 5 minutes. Add the chicken stock and bring to a boil over high heat. Adjust the heat to simmering and cook until the peas and other vegetables are very tender, about 20 minutes.
Stir in the rice and cook until tender, 12 to 14 minutes, stirring occasionally. (For a firmer texture, cook the rice a few minutes less.)
Remove the soup from the heat and check the seasonings, remembering the cheese will add a little saltiness. Stir in the grated cheese and serve immediately.