1kg of fresh green peas
1/4 cup/60g of butter
3 tablespoons of finely chopped white onion
1 teaspoon of finely chopped red chilli
1 pinch of salt
4 cups/1 litre of vegetable or meat stock
1 cup/220g of arborio rice
2 tablespoons fresh parsley
Fresh parmesan to serve
1. Place a large pot on medium heat, melt the butter then add the onion.
2. Sauté the onion until translucent.
3. Add the peas with a pinch of salt. Cook for a couple of minutes.
4. Add 3 cups of the stock and bring to the boil.
5. Cook on a moderate boil for about 10 mins.
6. Add the rice, parsley and the remaining stock, stir and cook with a lid on for 15 minutes.
7. It’s ready when the peas are plump. Make sure not to reduce all of the stock away, it’s more of a soup than a risotto and is best eaten with a spoon.
Serve with a sprinkling of freshly grated parmesan.
"This dish was traditionally prepared for the Doges on St Marks day, in the spring, when the peas are at their best. Marcella Hazan once stressed to me that, for Venetians, Rise e Bise sits firmly between a soup and a risotto."