Venetian Rice And Pea Soup (Risi e bisi)

Servings: 4

Author:

Soups [/dishes/soups/] Vegetable soups [/dishes/soups/vegetable-soups/]

Instructions

1 This dish is half way between a soup and a risotto. Bring the stock slowly to
the boil. While it is heating fry the bacon, spring onion and the parsley in 1
oz (30 g) of the butter and the olive oil in a large, heavy-bottomed saucepan or
deep frying pan over a low heat, stirring frequently; when the onion is just
tender but not at all browned, add the peas, turn up the heat slightly and cook
for 1 minute while stirring.
2 Pour in about 8 fl oz (450 ml) of the boiling stock, turn down the heat to low,
cover and simmer gently for 10 minutes. Add the remaining stock and when it
comes to the boil, sprinkle in the rice; cook, uncovered, over a fairly high
heat for about 14 minutes or until the rice is tender but still has a little
'bite' left to it, stirring now and then. There should be plenty of slightly
thickened liquid left in the pan when the rice is done.
3 Remove from the heat and stir in the remaining, solid, butter and the Parmesan
cheese. Stir gently but thoroughly. Add salt and pepper to taste, stir once
more, cover and leave to stand for 5 minutes. Serve in heated individual soup
bowls or deep plates.