One of the pleasures of this website for me are the random connections that sometimes occur. In 2013 I posted a delicious recipe from my archives called “Pasta with Chicken, Sundried Tomatoes, Gorgonzola and Pine Nuts” that Diane March from Reno, Nevada had sent to Bon Appetit in 1997! She called it “Casey’s Pasta’ because her then 6 year old son who mostly favored pizza and hot dogs loved it; even with those sophisticated ingredients.
Through the magic of the internet she stumbled on Heronearth last month and wrote me! Her sons are now in their twenties and I asked if she still made this recipe and if there was another of their favorites she would like to share. Here is her response…
“Hi Hilary – Thanks for the kind wishes. And yes, I still make Casey’s Pasta. I shared your link with my sons and it brought back so many fun memories of when they were growing up. Many of the recipes I was creating at the time involved their help and a whole lot of fun in the kitchen. Following is my 21 year old son Jesse’s favorite recipe, Risi E Bisi. While I wish I could take credit here, the original recipe dates back to Venice and was celebrated every spring in honor of St. Mark. The following in my modified version of a recipe I picked up while visiting The Culinary Institute of America in Napa.”
While I was making this I thought of my favorite cooking teacher, the amazing Nadia Frigeri, who said she is happiest when stirring a pot of risotto. So pour yourself a glass of wine, picture yourself in Venice celebrating Spring, and make yourself this wonderful meal!
2 Tbs. olive oil
2 Tbs. butter(divided)
1/4 lb. Pancetta, diced
1 small white onion, finely diced
1 cup Arborio rice
4 oz. dry white wine (sauvignon blanc)
1/2 tsp. Kosher salt
32 oz. chicken or vegetable stock (you may not need all the broth)
8 oz. frozen sweet peas
1/2 cup Parmesan cheese (or more)
Heat the stock to a simmer in a separate pot and turn off the burner. In a heavy pan, heat one tablespoon butter along with the olive oil. Add the pancetta and cook until crisp and brown. Add the onion and cook for 2-3 minutes. Add the rice and sitr until it’s completely coated and begins to sizzle. Add the wine and salt, stirring constantly until absorbed.
Ladle in enough stock to cover the rice and continue to stir until absorbed. Continue this process for about 15 minutes and check to see if the rice is al dente. Once al dente, remove from heat and add the peas and remaining tablespoon of butter and parmesan cheese. Stir for an additional minute and garnish with fresh parsley, black pepper and additional grated cheese.
Note: I love how you just stir in the frozen peas (I used petite size) and they are perfectly cooked in that last minute or two. Reheated the leftovers for lunch in the microwave – just as delicious!
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