Risi E Bisi (Rice With Peas)
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Risi e bisi recipe: how to cook a easy rice and peas dish perfect for spring, with an ancient recipe from Venice
30 March, 2012
ingredients
Rice Vinegar
300 g, Vialone type
Peas
1 kg, fresh
Bacon
50 g or pancetta
Onion
1
Parsley
2,5 g, chopped
Meat Stock
1 l
Cheese
16,5 g, grated
Salt
To taste
Pepper
To taste
Preparation
Pod the peas just before use and gently fry them with the pancetta, onion and chopped parsley.
Add a couple of ladles of stock and salt.
Turn up the heat and let the flavours develop.
Then add the rest of the stock and bring back to the boil.
Add the rice and let it cook, stirring frequently.
When the rice is almost cooked, add the grated cheese and pepper.
Serve after leaving the dish to rest for a few minutes.
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