Venetian risi e bisi
Ingredients
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
Preparation
1
Saute onion, bacon and parsley in the butter for 2 minutes until translucent.
2
Add the peas, cover and cook slowly for about 10 minutes.
3
Add the rice, stir, let it absorb all the fat from the pan.
4
Add the stock and simmer gently until the rice is cooked but still al dente.
5
Before serving stir in the grated cheese and serve immediately.
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About
A very simple soup, one of the glories of Venetian cooking.
Yield:
4 servings
Added:
Sunday, May 6, 2012 - 9:45am
