Riso Fino Ribe 350 gr
Peas 800 gr ,
Broth 1 litre and a half
Raw Ham 50 gr,
Parsley a sprig
Onions one small one
Extra-virgin olive oil 2 spoonfuls
Butter 50 gr,
Salt to taste
Parmesan cheese 60 gr
Pepper corns as required
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Shell
the peas and keep the pods. Wash them and then boil them in
the broth for about 20 minutes. Then without draining, pass
them through the vegetable mill so that the broth is rather
on the dense side, which you will then use to cook the rice.
Chop up the ham, the parsley and the onion and sauté on
a low heat in a pot with oil and butter.
Add the peas and let them acquire taste for 5 minutes, stirring
every now and then. Bathe the rice with a ladleful of broth
and after another 5 minutes, add the remaining broth. Bring
it to a boil and then add the rice. Cook for 18 to 20 minutes,
stirring often and adding salt to taste.
Before serving sprinkle with Parmesan cheese and the remaining
butter and flavour with freshly ground pepper. |
