1 tablespoon chopped fresh dill
- Boil the pea shells in the broth until they are almost melting away. Use four cups of broth and let boil until the broth has reduced by half. At that point, the pea shells will have become very soft and they will have yielded all their flavour. With a slotted spoon remove the shells and use the pea-flavoured broth for the risi e bisi. Keep the broth warm so that it’s ready to add to the risotto. Keep a ladle nearby.
- Heat the oil in a Dutch oven and add the onion and celery.
- Cook about 5 minutes, then add the rice and cook, stirring for 2 to 3 minutes.
- Add the concentrated broth (2 cups) and the dill, and keep stirring until the broth has been absorbed by the rice.
- Add another three cups of broth, and bring to a boil.
- Lower the heat to simmer, cover and let cook for 15 to 20 minutes, stirring occasionally.
- Cook the peas in one cup of broth. Cook them for about ten minutes, less if you prefer: peas cook very quickly and you don't want them overcooked.
- Add the peas to the rice and stir. Both rice and peas should be tender.
- Mix in some black pepper, the parsley, and the grated cheese.
- Remove from the heat. The mixture should be creamy, not dry. Add more broth if it looks dry to you. Serve right away.
|Cover of the first American Edition |
Charles Scribner's Sons (1950). The title of the book refers to a comment made by Stonewall Jackson shortly before he died.
|This facsimile of the dustjacket is available for purchase. Here's my question: why?|