Rice and bisi (peas)
Ingredients (for 6 people)
400 g of rice
1,5 kg of peas
parsley
2 onions
a garlic clove
1 carrot
a stick of celery
oil
butter
Grated Parmigiano Reggiano
salt
Preparation:
1 hour and 15 minutes for preparation + 30 minutes for cooking
Peel the peas, keeping the pods apart.
Chop the garlic and onion, brown them with oil and butter.
Add the peas with a little water, sprinkle with parsley and cook over medium heat.
Clean the pods well, removing the attachment, wash and put them to boil covered with water, add an onion, carrot and celery, salt.
Cook for an hour, making sure that the water level does not drop excessively. In this way you will obtain a vegetable broth that will be filtered and seasoned with salt: it will be used for cooking the risotto.
When the peas are almost cooked, add the rice, let it toast for a few minutes and add, little by little, the hot vegetable broth.
When cooked, add the grated Parmigiano Reggiano cheese and a knob of butter.
Serve the rice, taking care not to let it dry: it must be soft and creamy on the serving dish.