Venetian risi e bisi

A very simple soup, one of the glories of Venetian cooking.

This recipe contains onions, bacon, parsley, butter, peas, rice (arborio), chicken stock, cheese (parmesan)

4 Servings

Prep time: 10 min

Cook time: 20 min

Ingredients:

• 1 whole onion, chopped
• 2 slice(s) thin sliced bacon, chopped
• 1 whole small bunch parsley, chopped
• 3 1/2 tbsp. butter
• 4 cup(s) young peas
• 1/2 cup(s) Arborio rice
• 1 1/2 l. beef or chicken stock
• 4 tbsp. Parmesan or Grana Padano cheese, grated

Instructions:

• 1. Saute onion, bacon and parsley in the butter for 2 minutes until translucent.
• 2. Add the peas, cover and cook slowly for about 10 minutes.
• 3. Add the rice, stir, let it absorb all the fat from the pan.
• 4. Add the stock and simmer gently until the rice is cooked but still al dente.
• 5. Before serving stir in the grated cheese and serve immediately.