Risi e bisi recipe | a fork and a pencil
My way with this Italian classic of rice and peas is a set-and-forget affair. I call it my not-risotto.
Ingredients
- 2 tablespoons unsalted butter, divided
- ½ teaspoon of olive oil
- 1 shallot or small onion, finely chopped
- 500ml (2 cups) chicken stock (or vegetable stock)
- 125g (½ cup) vialone nano or arborio rice
- 200g (7 oz) peas
- 1 tablespoon flat-leaf parsley, finely chopped
- 4 tablespoons (¼ cup) Parmesan, finely grated
- sea salt flakes
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