Risi Bisi (Long Grain Rice with Peas)

For the Risi Bisi, you need marrow peas, which are firmer and have a longer cooking time than the tender vegetable peas. Frozen peas should be added only at the end of the cooking time. Under no circumstances are canned peas suitable!

Gently render the pancetta in a saucepan with two tablespoons of butter.

Add the finely chopped onion and sauté. Add the finely chopped parsley, the peas and the long grain rice. Sauté until the rice is translucent. Only now gradually pour in the hot clear soup. Always cover the long-grain rice with a shallow layer, stirring gently over a mild fire, and when the liquid has been absorbed, add more. Simmer gently for about 15 to 20 minutes. Incorporate the freshly grated cheese and the remaining butter. Allow to swell for a few minutes next to the fire.

Season the Risi Bisi to taste and, if necessary, add another dash of clear soup to the desired consistency, a little bit mushy.

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