Italian Rice Recipes - Rice and Peas (Risi e Bisi) Recipe

Ingredients

• 50 g/2 oz/1/4 cup unsalted (sweet) butter

• 45 ml/3 tbsp olive oil

• 50 g/2 oz pancetta, cut in small dice

• 1 small onion, finely chopped

• 350 g/1 1/2 cups arborio rice

• 1.2 liters/2 pts/5 cups chicken stock

• 450 g/1lb fresh shelled or frozen peas

• Salt and freshly ground black pepper

• 30 ml/2 tbsp chopped fresh parsley

• 50 g/2 oz Parmesan cheese, in one piece

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Method:

1. Heat half the butter and 30 ml/2 tbsp of the oil in a flameproof casserole (Dutch oven).

2. Add the pancetta and onion and fry (sauté), stirring for 4 minutes. Add the rice and cook for 1 minute, stirring.

3. Add half the stock, bring to the boil, reduce the heat, and simmer for 10 minutes.

4. Stir in the remaining stock and the peas and simmer for a further 10 minutes or until the rice is tender and has absorbed the liquid.

5. Stir in the remaining butter and oil and sprinkle with parsley.

6. Shave the Parmesan with a potato peeler and scatter over the surface.