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18 December 2012,21:38 by
V.Chitralekha

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VENETIAN RICE AND PEAS

Serves :
4

Preparation Time :
45 minutes

Cooking Time :
1 hour

Preparation Method :

  • In a large pan, fry the onion and pancetta in the olive oil and butter, for about 10- 12 minutes.
  • Add parsley and stir. Fry slowly for a further 5 minutes, then add peas and stir thoroughly.
  • If you are using fresh peas, shell all the peas carefully and give them a quick rinse in cold water.
  • Add just enough stock to barely cover, then simmer until the peas begin to get tender.
  • Add rice, stir and add more stock. Season and stir it again, wait for the grains to absorb the stock before adding more liquid.
  • When the rice is soft and tender but firm to the bite, remove the pan from the heat.
  • Stir in the cheese and rest for 5 minutes before turning into a warmed tureen to serve add extra grated Parmigiano Reggiano.

INGREDIENTS

  • 1 kg fresh peas in the pod (pod peas) or 450 grams frozen petit pois
  • ½ mild, sweet onion, very finely chopped
  • 50 grams pancetta, chopped
  • 25 ml Cooking oil
  • 50 grams unsalted butter
  • 3 tablespoons chopped fresh parsley
  • 2 litres good-quality beef, veal or chicken stock, kept simmering
  • 350 grams rice, (Vialone Nano Gigante) if available
  • 50 grams freshly grated Parmigiano Reggiano
  • Freshly milled black pepper and Salt

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