Wenecki ryż z groszkiem (Risi e Bisi)

Przygotowanie

1. 1

   Shell the peas, reserving both the peas and the pods. Rinse the pods well.

2. 2

   Place the pods in a large pot with the 6 cups (1.4 L) of water. Bring to a boil, then simmer for 20 minutes. Strain, pressing on the pods to extract all liquid; you should have about 5 cups (1.2 L) of pea broth. Keep hot.

3. 3

   In a heavy-bottomed pot, heat 1 tablespoon (14 g) butter and the olive oil over medium heat. Add the pancetta and onion; cook until the onion is soft and the pancetta is golden, about 7 minutes.

4. 4

   Add the shelled peas and stir to coat. Cook for 2 minutes, then add 1 cup (240 ml) of the hot pea broth. Simmer gently until the peas are just tender, 5–8 minutes depending on size.

5. 5

   Pour in the remaining hot pea broth and bring to a steady simmer. Stir in the rice.

6. 6

   Cook, stirring often, for 15–18 minutes until the rice is creamy but still has a slight bite and the mixture is quite soupy. Add a little hot water if it thickens too much.

7. 7

   Remove from heat. Stir in the remaining 1 tablespoon (14 g) butter, the grated Parmigiano-Reggiano, and parsley. Taste and season with salt and pepper.

8. 8

   Cover and let rest for 2 minutes. The finished dish should be loose enough to eat with a spoon.