It’s not a risotto, nor is it a soup, but some Venetian concept in between that is slightly soupy but should still be able to be eaten with a fork. Risi e bisi (rice and peas) used to be served on April 25th at the annual feast of San Marco, the patron saint of Venice, in celebration of the first springtime peas from the kitchen gardens of the Venetian lagoons.
Chop prosciutto or pancetta into small squares.
Melt butter and olive oil in a heavy-bottomed pan. Add prosciutto or pancetta, onion and parsley, and cook for 5 to 10 minutes, until onion is soft. Add peas, sugar and
Remove from the heat, stir in grated cheese and serve in wide, shallow soup bowls.
© 1998 All rights reserved. Published by Murdoch Books.