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This is a fairly liquid rice dish, with the grains well separated. It has
the consistency of a thick soup, not of a risotto.
How to make the risi e bisi: melt the butter in a large skillet. Add
onion and pancetta and cook until onion is translucent.
Meanwhile, bring the broth to boil in a
saucepan. Add the peas and rice to the bacon mixture and pour half the
broth over. Gradually add almost all of the boiling broth and cook for 15
minutes.
Season the risi e bisi with salt and pepper; stir in the
Parmesan and enough additional broth so that the mixture is fairly liquid.
Sprinkle with parsley and let rice rest for a couple of minutes away from
the heat before serving.
Adapted from:
Italy the beautiful cookbook
by Lorenza De'Medici
Collins Publishers
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