This is one of my favourite dishes. It’s a Venetian recipe that my grandmother used to prepare all the time. Sadly, we lost her recipe when we lost her seven years ago. I’ve tried to recreate it since then and, although the results never match her delicious creamy spicy Risi e Bisi, I’ve came up with a quite nice dish.
You will need:
400 gr. peas
500 gr. rice
1 l. chicken or vegetable broth
2 dl dry white wine
100 gr. butter
1 small onion
100 gr. bacon or speck
Grated Parmesan cheese
Salt and Pepper
1. Chop the parsley and the onion.
2. Cut the bacon (or speck) in small pieces.
3. Heat up the broth and keep it warm during the whole process.
4. Put 50 gr. butter in a pan. When is melted add the bacon (or speck) and the chopped onion.
5. Add the rice and the wine. Wait for the rice to absorb the wine. Don’t forget to stir.
6. Add the peas and start pouring the broth. And stir. This is not a proper risotto (recipe here), but the process is quite similar. Keep adding ladlefuls of stock and stirring until the rice is cooked. It usually takes me almost an hour, but it depends on your kitchen.
7. Once the rice is done to perfection add some salt and pepper. Remember that the bacon and the broth are usually quite salty, so maybe you don’t need to add that much.
8. Remove the rice form the heat and add the remaining 50 gr. butter and the chopped parsley. And stir a little bit more.
9. Let it sit for five minutes.
10. Serve and let everyone add Parmesan cheese to their taste. And, of couse, enjoy!