Venetian Rice with Peas - 'Risi e Bisi' Recipe

Shell the peas if you are usinv fresh peas. Peel the onion and chop it very finely.

Wash the parsley, select the leaves and chop finely on a cutting board. Heat the broth.

In a pot, put the oil and onion and brown over medium heat.

Add the peas and stir. Add a pinch of salt and chopped parsley, cook for a few minutes over high heat, then add a ladleful of stock.

Wait for it to come to the boil, then lower the heat, cover and cook for 10 minutes over medium heat.

Add more broth if the cooking liquid becomes too dry.

After the cooking time has elapsed, uncover the lid, allow any excess liquid to dry and add the rice.

Cook stirring for one minute, then add 4-5 ladles of boiling broth and set the timer according to the cooking time of the type of rice being used (usually 15-18 minutes).

Continue adding broth as it is absorbed, stirring occasionally, without allowing the mixture to dry out too much, otherwise it will cook poorly and unevenly.

When the rice is cooked, but al dente, turn off the heat, add the butter in small pieces, the Parmigiano, a generous grinding of pepper and stir until it is completely absorbed, adding as much broth as necessary to make the rice soft.

Allow to rest for one minute and serve immediately.