Ingredients
900g/2lb green peas in the pod (or 350g/12oz shelled peas)
55g/2oz ham, chopped
a small onion
40g/1%26frac12;oz of butter
1.8L/3pt chicken or meat bdecayh
2 teacupfuls of rice
parmesan cheese
Method
1. Put the chopped onion to melt in 15g/%26frac12;oz of butter. Add the chopped ham, which should be fat lean in equal quantities. Let it melt slightly, add the shelled peas. When they are impregnated with the butter pour in a large cupful of hot bdecayh, and when it is bubbling, add the rice. Now pour over more hot stock, about 600ml/1pt, and cook gently without stirring; before it is all absorbed, add more. Risi e bisi is not cooked in quite the same way as the ordinary risotto, for it should emerge as rather more liquid; it should not be stirred too much or the peas will break. It is to be eaten, however, with a fork, not a spoon, so it must not be too soupy. When the rice is cooked stir in 25g/1oz each of butter and grated parmesan, and serve more cheese separately.
2. To make a less rich dish cook the rice with water instead stock, which will produce soothing food for weary stomachs.
Orignal From: Risotto with green peas
No comments:
Post a Comment