| |
Venice
The Palace by the Lagoon, Venice has forged a culinary tradition shaped by water, history and travel.
|
|
| PEA RISOTTO - "Risi e bisi" |
|
Traditionally this risotto was served to the Doges on the 25th April, Saint Mark's day, the patron saint of the city. A dish widely appreciated throughout the Venice region where the growing of peas is a traditional form of agriculture. |
INGREDIENTS: |
For 4 persons:
800 g of unshelled or 250 – 300 g of shelled peas.
250 g rice
60g - Butter
50 g - Pancetta
50 g - Parmesan
1 onion
1 bunch of parsley
Salt, pepper |
DEVARATION: |
Shell the peas and keep hold of the pods. Wash them.
Boil 2 litres of lightly salted water in your Lagostina pan. Throw in the pods and leave them to cook for at least an hour. Pass this through a vegetable press for a green liquid which will be used to flavour the bouillon used when cooking the rice. Keep hot.
By using shelled peas you will reduce the time needed to prepare this risotto. Simply replace the pod-based bouillon with a stock cube.
Chop up the onion and pancetta and fry them off in a pan with butter. The onion should be grilled and the pancetta fondant. Then add the peas and two ladles of hot bouillon. Cover and cook for 5 minutes (more like 10-12 minutes if your peas are either large or particularly tough).
Add the rice – which should already have been washed and dried in a cloth – and mix until the mixture becomes translucent. Wet with hot bouillon, added a ladle at a time so it is slowly absorbed by the mixture. Stir constantly whilst cooking (approx. 18 min.).
Turn off the gas. Season with salt and pepper, add the rest of the butter, the chopped parsley and freshly grated parmesan.
Mix together and leave to rest for a few moments before serving.
How to make this recipe even more special?
The secret of the success of this Venetian Risotto is to use equal quantities of rice and shelled peas. You will improve the flavour by replacing the first ladle of bouillon with a glass of white wine. |
| |
|
|
 |
| | | | Milan gastronomy : Subtle cookery allying tradition and modernity |
| | Rome : a gastronomic culture which matches the magnificence of the city itself. |
| | Sardinia : Cuisine between sea and mountain: diversified gastronomic culture |
|
|
|