Risi e Bisi Risi e bisi is a classic Venetian dish of rice and peas, a kind of soupy risotto that's a good first course or luncheon main dish. Makes 4 servings.
	Ingredients: 2 tablespoon butter 4 scallions, white and green parts, sliced 1 cup arborio rice 5 cups Chicken Stock 1 cup shelled peas (about 1 pound unshelled) 2 tablespoons chopped fresh mint Kosher salt and freshly ground black pepper to taste 1/3 cup grated Parmesan cheese
	Instructions: 1. Heat butter in a large, heavy-bottomed saucepan. 2. When hot, cook scallions until soft over medium heat. 3. Add rice and stir. 4. Add half of the stock mixture, cover, and cook 5 minutes over medium-low heat. 5. Stir, add remaining liquid, and cook 5 minutes more. 6. Add peas, stir, and cook until rice is tender, about 5 to 7 minutes more. 7. Add mint, salt, and pepper to taste. The dish should be soupy, though still quite thick. 8. Pour into 4 soup plates. 9. Sprinkle with cheese.

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