Risi e bisi

Risi e bisi

Rice with peas

By
From
Encyclopedia of Food and Cookery
Serves
4-6

In Italy, this dish is considered a soup but it is eaten with a fork. Serve it as a separate course, or as a lunch or supper dish.

Ingredients

Quantity Ingredient
30g butter
1 tablespoon olive oil
1 rasher lean bacon, rind removed, diced
2 golden shallots, chopped
1.25 litres chicken stock
165g italian short-grain rice
235g shelled fresh peas or frozen peas
salt
1 tablespoon parsley, finely chopped
parmesan cheese, grated, to serve

Method

  1. Heat butter and oil in a large saucepan and cook bacon and shallots for about 5 minutes. Add stock and rice, bring to the boil and stir well. If using fresh peas, add with rice; add frozen peas after about 15 minutes.
  2. Cook over low heat for 20–25 minutes or until rice is moist and tender. Season with salt, and sprinkle with parsley. Serve with parmesan offered separately.
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