VENETIAN RICE AND PEAS

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.