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Saturday, 25 September 2010

RISOTTO WITH PEAS

The rice and peas are a italian cuisine recipe of traditional Venetian cuisine.

Ingredients for 4 people:

- broth 1 lt
- 250 g arborio rice
- Onion 1
- PEAS 1 kg 

- WHITE WINE
- OIL
- PARMESAN
- Butter 20 gr
- Bacon 30 gr

PROCEDURE:

Prepare the broth and boil for at least 30 minutes.

If peas are fresh, cook in boiling salted water for 1 hour, if you use frozen peas added them directly to about half cooked together with rice.

Chop the onion and bacon and brown them in a pan, pour the rice and whiten it to keep it cooking. Sprinkle with white wine and let it evaporate completely.

Cook the rice for 15 minutes bathing regularly with the broth. When half cooked add the peas. When cooked, add  the Parmesan and butter
and stir well.

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