Pea Risotto Risi e Bisi

In order to conquer a man’s heart you should start by conquering his stomach first; there is an Italian saying: “Prendilo per la gola” which means just that.

If you cook your man nice meals he will be so dependent on you that he will never leave you. I sound like a 1950s housewife!
Tell me what can be more satisfying when someone appreciates your cooking and makes you feel proud of your food.
To me cooking is almost like meditating and when I am in the middle of it I just can’t  hear what’s going on around me. The world kind of stops altogether!

I know many people feel the same; they come back tired from a working day and use cooking as a way of relaxing or spend the weekend as their precious time to be creative in the kitchen and do what they are really passionate about. And indeed passion is what drives us to create beautiful dishes and combine together wonderful flavours.
I have now been blogging for 9 months and I have learnt so much having been inspired by my fellow blogging friends. I have seen better culinary skills in blogs than in any restaurant I have been to.

And back to the 1950s housewife, last night I felt like creating a dish to show my love to my other half who enjoys always trying new things.
I made this classic Venetian rice dish: simple but very tasty. If you don’t like bacon you can replace it with ham and if you can use fresh peas that would be best.

• Prep Time : 20 minutes
• Cook Time : 18 minutes

Ingredients

• arborio rice – 200 g
• bacon – 100 g
• olive oil – 1 tbsp
• butter – a knob
• peas – 1 glass
• salt and pepper
• vegetable stock cube – 1
• chopped parsley – 1 tbsp
• onion – 1
• grated Parmesan cheese

Instructions

Bring some water to the boil.

 

Chop the onion finely and stir fry it with the olive oil in a saucepan until golden.

Add the rice and the bacon chopped into cubes and cook it with the onion for a few minutes.

Then add some hot water, salt and pepper, the stock cube and the peas.

Cook for about 15-18 minutes (see instructions on the packet) and keep topping it up with the hot water whenever it dries out.

 

When it is cooked,  take it away from the source of heat, add the chopped parsley and a knob of butter and stir it all in well.

Serve sprinkled with Parmesan cheese and like all risotto dishes serve immediately!

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