Italian Rice and Peas

     It's about time I focused a bit more on side dishes. I've neglected them a bit in favor of entrees, so I'll try to give a nod to the dishes that compliment something as simple as a grilled pork chop or pan-seared chicken breast.
     I didn't know what to call this. The official name is risi e bisi (rice and peas). The origins seem to go back to 16th century Venice. It is eaten on the feast day for St. Mark. But the more I researched, the more conflicting recipes I found. Some are a rice dish, some are more like a soup, and others are in between.
     I Americanized it by using long grain rice rather than arborio, bacon rather than pancetta, and onion rather than shallot. I followed in the direction of Chef Walter Staib of the City Tavern here in Philadelphia.
     So try this out as a side to a somewhat normal entree. Honestly, I ate a double order of this yesterday - sans the entree. Either way, it tastes great!

Venetian Risi e Bisi: Americanized (serves 2)
3-4 slices of thick bacon, cut into 1/2 inch pieces
1/2 c. onion, chopped
1/2 c. green peas
1 c. long grain rice, rinsed
1 1/2-2 c. chicken broth
freshly chopped parsley
kosher salt and fresh cracked pepper to taste
freshly grated Parmesan cheese

     Slice the bacon into 1/2 inch slices and begin heating them in a small saucepan over medium heat. When the natural greases begin to release, add the onion and peas. After a few minutes, add the rice and stir occasionally for 3-5 minutes.

     Pour in the chicken broth (less for crunchier rice, more for softer rice), reduce to simmer, and stir, then cover. When the majority of the liquid is gone, add in the parsley and stir. Continue cooking until the rice is at the desired consistency, then remove from heat.
     Season the rice with salt and pepper. Add the Parmesan cheese and enjoy!