ITALIAN RICE & PEAS

A specialty of Venice, Risi e Bisi is much more moist than a risotto. It is sometimes classified as a soup but eaten, as any rice dish, with a fork It makes a good vegetable accompaniment

YOU WILL NEED:

• 1 kg ( 2lb ) fresh young peas

• ½ cup long-grain rice

• 1 onion

• 1 stick celery

• 60g ( 2oz ) butter

• ½ cup dry white wine

• 3 cups boiling water

• 2 chicken stock cubes

• 30g ( 10z ) butter, extra

• 2 tablespoons grated parmesan cheese

• salt,

• pepper

• Shell peas.

ITALIAN RICE & PEAS RECIPE:

Peel, finely chop the onion and chop the celery finely.

Melt butter in a saucepan Add chopped onion and celery, and cook until they have just changed color. Add rice and cook a further few minutes, stirring, until rice is covered with butter and becomes transparent.

Add wine, 1 cup of boiling water, and crumbled stock cubes. Bring to a boil, add peas. Reduce heat, and simmer uncovered until water has evaporated. Add another cup of boiling water, and cook until this water has evaporated. Add the final cup of boiling water.

Keep cooking until water is almost absorbed and the peas are cooked. Overall cooking time should be about 20 minutes from the time the first water is added. Stir through the parmesan cheese and extra butter, season with salt and pepper. 

Serves 4 to 6

Also Read: ITALIAN VEGETABLE RISOTTO