Risi e bisi alla trevisana
Instructions
In a saucepan melt 30 g butter with the oil, then add the sliced onions, Diced Bacon and chopped parsley.
Fry lightly, then add the peas, salted and mixed with for 5 minutes so that the peas are insaporiscano.
Add the broth hot, already at boiling point, with 10 minutes again and cook.
After this time, incorporate rain mixing rice immediately after the leaves of radicchio (first Peel and wash).
Simmer in open flame and pot discovery for about 15 minutes (the soup when cooked should be very dense), taste, add salt if necessary and remove from heat when the rice is cooked.
Pour the soup into a tureen, add the remaining butter, mix and sprinkle with grated Parmesan.
This soup is great even tepid or cold.
Ingredients and dosing for 4 persons
- 200 g of vialone
- 200 g of fresh shelled peas
- 50 g of bacon
- 200 g of radicchio di treviso
- 100 cl of meat broth
- 1 cipollina
- Grated parmesan cheese
- 1 tablespoon of chopped parsley
- 60 g of butter
- 3 tablespoons of olive oil extra virgin
- Salt