Venetian Pea Risotto Soup

risi e bisi -it’s meant to be a rice based soup rather than a risotto.

Ingredients

• 500g peas in the pod (make up the difference with frozen peas)
• 100g Arborio rice 25g unsalted butter
• 1 tbsp Olive oil 25g grated Grano Padano or parmesan cheese
• 3 spring onions Flat leaved parsley –handful
• 1 slice streaky bacon or pancetta (optional)

Method

First make the pea pod stock as described in the main newsletter. Peel the spring onions and slice thinly – including some of the green part. Dice the bacon if you are using it very finely. Grate the Grano Padano cheese or parmesan very finely too. When the stock is ready, put the spring onions and pancetta in a large saucepan with half the butter and olive oil and soften them over a gentle heat with a little water for a few minutes. Before the pancetta and onions start to colour add the peas, (including the frozen ones if you are using)and a couple of ladles of the pea pod stock. Season with salt and if needed a pinch or two of sugar. Cover and simmer on a very low heat for 3-10 minutes according to the size/tenderness of the peas. Add the rice and all the stock and cook over a moderate heat for 15 minutes or until the rice is cooked. Add the rest of the butter, some black pepper and the grated cheese. Stir well. Add the chopped parsley if using and stir again. Serve in bowls.