Name: Cheat’s risi e bisi
Yield: 4 - 6
Ingredients: 2 tbsp olive oil; 40 gm butter, diced; 1 onion, finely diced; 1 garlic clove, finely chopped; 100 gm mild flat pancetta, diced; 220 gm carnaroli rice; 100 ml dry white wine; 1 litre (4 cups) hot chicken stock; 200 gm frozen peas, defrosted; 40 gm finely grated parmesan, plus extra to serve; To serve: coarsely chopped flat-leaf parsley

The classic risi e bisi is made with fresh peas, with the pods simmered to make a stock. This cheat’s version uses frozen peas, but the ease of preparation more than makes up for the deviation.

Ingredients

2 tbsp olive oil

40 gm butter, diced

1 onion, finely diced

1 garlic clove, finely chopped

100 gm mild flat pancetta, diced

220 gm carnaroli rice

100 ml dry white wine

1 litre (4 cups) hot chicken stock

200 gm frozen peas, defrosted

40 gm finely grated parmesan, plus extra to serve

To serve: coarsely chopped flat-leaf parsley

Method

Main

1.Heat oil and half the butter in a saucepan over medium-high heat, add onion, garlic and pancetta and sauté until tender (4-5 minutes). Stir in rice until coated and lightly toasted (1-2 minutes), then add wine and simmer until evaporated. Add hot stock, season to taste, bring to the boil and cook, stirring occasionally, until rice is al dente (15-20 minutes). Stir in peas, parmesan and remaining butter in the last minute of cooking and serve hot scattered with parmesan and parsley.

Styling by Emma Knowles

Styling by Geraldine Muñoz