Rice and Peas – Risi e Bisi

For 2 people 

This creamy risotto is not quite a classic risotto, and not quite a soup... it is a touch liquidy, and thus, most people eat it with a spoon!

It is best made with fresh peas, and the pods are then placed into the vegetable stock to make a fabulous stock. HOWEVER, one can use frozen peas, as I do realise that it is hard going, buying the peas fresh, and having to shuck them, one by one. 

they pop right out of the flowers... just amasing

Personally, I like to sit in our vegetable garden, which is on the Lido di Venezia (an absolutely phenomenal island, situated 10 minutes from Piazza San Marco) in complete silence, with a glass of merlot and shuck away!!!

You will need:

1 kilo of fresh peas in their pod-about 300 grams of tiny sweet peas are obtained OR you can use 300gms of frozen peas

e. v. olive oil

60 gms butter

1 small onion finely chopped

2-3 litres of simmering vegetable stock

300 gms of vialone rice or any short grain rice

salt and pepper

1-2 tablespoons chopped parsley

grated parmigiano cheese

Firstly, place the vegetable stock on the heat and simmer.

If using fresh peas, shell the peas, rinse the pods and add about half the pods to the simmering vegetable stock.

In a deep pot add the oil, half the butter and heat a little. Then add the chopped onions and soften. Now add the peas and about 2-3 ladles of the stock, and simmer with the lid on. Depending on the size of your peas this may take 5 minutes or even 20 minutes. They should be nice and tender.

Once, most of the liquid has evaporated, add the rice and coat with the remaining juices in the pot. 

Pour a ladle of stock over the rice and stir until the liquid has evaporated. Continue this process for about 20 minutes, or until the rice is tender.

Turn off the heat. Taste for seasoning, add 3-4 tablespoons of parmigiano, the remaining butter, parsley and a ladle or two of stock-only if the rice has become too dry. Remember, this risotto has a thick liquid running around the plate.

These delightful tiny spring peas are just bursting with sweetness.

Serve at once and enjoy!!!!  

(Remember: if, and only if, there happens to be any leftover, tomorrow, we can make some crispy fluffy rice patties)