Venetian style risotto - Risi e bisi

Preparation

Finely chop the onions, the parsley and the pancetta. Braise the mix in a casserole with some extra virgin olive oil. Add the fresh peas. When the peas are cooked, add 1 liter of stock, boiling hot and the rice.  Stir gently until the rice is cooked, adding more stock if needed. Season with salt and abundant pepper and the parmesan before serving.

The vegetarian recipe (with less refined rice such as brown rice or whole-grain rice  is also suitable.

Preparation

Finely chop the onions, the parsley and the pancetta. Braise the mix in a casserole with some extra virgin olive oil. Add the fresh peas. When the peas are cooked, add 1 liter of stock, boiling hot and the rice.  Stir gently until the rice is cooked, adding more stock if needed. Season with salt and abundant pepper and the parmesan before serving.

The vegetarian recipe is also suitable.

Preparation

Finely chop the onions, the parsley and the pancetta. Braise the mix in a casserole with some extra virgin olive oil. Add the fresh peas and the sugar. When the peas are cooked, add 1 liter of stock, boiling hot and the rice.  Stir gently until the rice is cooked, adding more stock if needed. Season with salt and abundant pepper and the parmesan before serving.

Preparation

Rice is quickly toasted in a pan with a spoonful of extra virgin olive oil and then covered with a rich vegetable broth. The classic carrot, onion and celery would do, but also fresh and aromatic herbs such as rosemary, bay leaves and flowers, thyme and sage, mint all in season would make it great. A whole lemon is also a good option to contribute with some acidity. You can keep the juice aside, toast the peel and put it into the broth.
When the rice is almost cooked, rigorously al dente take the pan off the stove, add the peas raw to be cooked with the heat of the rice. Whip the risotto adding salt and pepper, a spoonful of the lemon juice and oil until it gets creamy.

Preparation

Rice is quickly toasted in a pan with a spoonful of extra virgin olive oil and then covered with a rich vegetable broth. The classic carrot, onion and celery would do, but also fresh and aromatic herbs such as rosemary, bay leaves and flowers, thyme and sage, mint all in season would make it great. A whole lemon is also a good option to contribute with some acidity. You can keep the juice aside, toast the peel and put it into the broth.

When the rice is almost cooked, rigorously al dente take the pan off the stove, add the peas raw to be cooked with the heat of the rice. Whip the risotto adding salt and pepper, a spoonful of the lemon juice and oil until it gets creamy.