New| Risi e Bisi | ||||||||||||||||||||||||||||
| Serves : 4 person(s) | ||||||||||||||||||||||||||||
| Ingredients | ||||||||||||||||||||||||||||
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| Preparation Method | ||||||||||||||||||||||||||||
Shell the peas. Prepare a vegetable broth with the pods. In a frying pan using half of the butter, gently sweat the onion, then add the peas, 2 ladles of broth, salt and pepper. When the peas are cooked, remove half, mash them and put them through a sieve. Cook the rice as you would a normal risotto, add the broth and strained peas and season with salt and pepper. While the rice is still a little al dente, add the whole peas, butter and cheese and finally sprinkle on the parsley. The consistency of the rice and peas should be halfway between a risotto and a soup. |
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