Risi e Bisi

Name: Risi e Bisi
Cuisine: Italian
Ingredients: 1 kg (2 lb) young peas; 1.5 litres (3 pints) thin chicken stock; 50 g (2 oz) butter; 2 tablespoons olive oil; 1 onion, sliced; 2 rashers of bacon, de-rinded and sliced; 450 g (1 lb) easy-cook long-grain or arborio rice; 450 g (1 lb) easy-cook long-grain or arborio rice; salt and pepper; salt and pepper; grated Parmesan cheese, to serve

Preparation info

4
servings

Difficulty
Easy

Appears in

The Paupers Cookbook

By Jocasta Innes

Published 2014

About

This is a beloved first course in Italy, served wetter than most risottos, though the method holds good for any risotto. I think this is really so wonderful with fresh new peas you may as well cook something else when they are not in season.

Ingredients

1 kg (2 lb) young peas
1.5 litres (3

Europe
Italy
Starter
Gluten-free

Method

Pod the peas and put the pods in a saucepan with the stock. Bring to the boil, then reduce the heat and simmer over a very low heat.

Meanwhile, heat the butter and oil in a deep, heavy-based frying pan large enough to hold the finished risotto, and add the onion and bacon. Heat gently until the fat runs out of the bacon, then fry until the onions are translucent and tender, but not brow