Venetian risi e bisi
1 onion, chopped
2 rashers bacon, chopped
1 small bunch parsley, chopped
50 g butter
900 g young peas or 400 g shelled peas
150 g Arborio rice
1.5 l beef or chicken stock from 2 cubes
100 g Parmesan or Grana Padano cheese, grated
Saute onion, bacon and parsley in the butter for 2 minutes until translucent.
Add the peas, cover and cook slowly for about 10 minutes.
Add the rice, stir, let it absorb all the fat from the pan.
Add the stock and simmer gently until the rice is cooked but still al dente.
Before serving stir in the grated cheese and serve immediately.