FOOD FROM ITALY - VENETO 2

VENETO

VERONA

remember Juliet and Romeo ?

Risi e bisi Rice and peas       Ingredients 3 Tbsp butter 1/2 onion, chopped 2 oz bacon, chopped 4 cups chicken bouillon or chicken stock 2 cans sweet peas. 1 T chopped parsley 2  cups uncooked rice salt and freshly ground pepper 1/2 cup) freshly grated parmigiano reggiano cheese 1 Tbsp chopped parsley or ½ tbsp dry parsley

Preparation

This is a fairly liquid rice dish, with the grains well separated. It has the consistency of a thick soup, not of a risotto. Melt the butter in a large skillet. Add onion and bacon 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 or until the rice is done. 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.