Risi e bisi



In typical Veneto cookery, in particular among the typical Veronese dishes, risi e bisi are a particularly fancy first course dish. You will need the following ingredients to prepare the Veronese risi e bisi recipe.



Ingredients for 4 persons:

800 gr. of fresh peas (or 250-300 g of shelled peas)
250 gr. of Veronese violone nano (dwarf) rice
60 gr. of butter
50 gr. of bacon
50 gr. of onion and parsley
50 gr. of grated parmesan cheese
20 gr. of extra virgin olive oil
soup cube
salt and pepper

Preparation:

First of all shell the peas, keeping the pods. Pour 2 litres of water in a large pot, salt it and bring to the boil, adding the pods and allow to boil for one hour. Now strain the broth and the pods with a vegetable mill, to obtain the cooking broth for the rice. Using a small non-stick frying pan, allow the onion you had finely cut to brown in oil - also add the bacon cut into small cubes and allow to brown. Now add the peas, 2 ladles of broth, salting and peppering it. Cover with a lid and cook until dry. In another pan, toast the rice with half of the butter. Slowly add the pod broth, mixing all the time, also add the cube and allow to cook on a low flame. Cook the rice and, five minutes before the end of cooking, add the peas and bacon. Remove from the flame, check if there is sufficient salt and pepper, and whisk with the remainder of the butter and the grated parmesan cheese. Garnish with parsley, allow to rest for two minutes and serve.



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