Risi e bisi

Ingredients

• Vialone Nano rice280 g
• Fresh shelled peas400 g
• Pancetta50 g
• Onion50 g
• Butter30 g
• Vegetable stock1300 ml
• Grated Grana Padano40 g
• Parsley5 g

Allergens

Milk
May contain traces of: Celery, Eggs.

Method

1. Sauté the chopped onion and diced pancetta in half of the butter for 4 minutes until softened.
2. Add the peas and 200 ml of stock and cook for 5 minutes.
3. Add the rice and the remaining hot stock a little at a time.
4. Cook for 16-18 minutes: the result should be soft, almost like a soup.
5. Beat in the remaining butter, the Grana Padano and chopped parsley.