Risi E Bisi

Name: Risi E Bisi
Ingredients: 1 inch fresh peas kilo, 2.2 pounds, the pod, or use sugar snap peas; 7 ounces nano rice Vialone; 3 1/2 tablespoons unsalted butter; 1 tablespoon extra-virgin olive oil; 1/2 cup grana padano cheese; 6 spring onions scallions; freshly ground black pepper; salt; 2 pancetta very thin slices of rolled, or substitute 1 slice cured but not smoked; 2 tablespoons Italian flat leaf parsley chopped fresh, optional

10 ingredients

1 steps

Ingredients

1 inch fresh peas kilo, 2.2 pounds, the pod, or use sugar snap peas
7 ounces nano rice Vialone
3 1/2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1/2 cup grana padano cheese
6 spring onions scallions
freshly ground black pepper
salt
2 pancetta very thin slices of rolled, or substitute 1 slice cured but not smoked
2 tablespoons Italian flat leaf parsley chopped fresh, optional

Directions

1

["First of all make the pea pod stock. Shell the peas and collect them in a bowl for later, and reserve the pods. Discard any pods which are blemished.", "Rinse the pods and place them in 1.5 boiling water salted with 2 teaspoons of salt. Cook till pods just soften, not too long so they stay bright green.", "It is easiest to strain the pods off and just use their cooking water made up to 1 litre, but for a special day, whiz the pods in a food processor first (easier than using a hand held blender which is also possible) and then patiently push through a very fine sieve to eliminate stringy bits and to get a beautiful velvety puree to add to the dish. An easier alternative is to cook and puree some of the peas.", "While the stock is boiling, prepare the remaining ingredients. Peel the spring onions and slice thinly, using some of the green part. Dice the pancetta very fine. Both these ingredients should melt away and not be discernible in the finished dish. Grate the Grana Padano cheese very fine so that it melts into the \"risotto soup\"" when you add it. Wash the parsley if using