Riso alla veneziana
Instructions
Sauté oil, butter, lard, chopped shallots and parsley.
Add frozen peas, stir and cook.
Dilute with the broth and pour the rice.
Before serving the soup, parmesan and a bit of butter.
The soup should not be too brodosa.
Ingredients and dosing for 4 persons
- 400 g of rice
- 300 g of peas
- Olive oil
- Butter
- Lard
- Spring onions
- Broth
- Parsley
- Grated parmesan cheese