Venetian risi e bisi
By: Easy cook - Lak...
Published: Sunday, May 6, 2012 - 9:45am

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.

About

A very simple soup, one of the glories of Venetian cooking.