Risi e bisi (risotto with peas) – Veneto – Living a Life in Colour

Ingredients

• 2 litres vegetable broth
• 1 leek , washed, end and green stalk removed and coarsely chopped
• 1 onion , peeled, ends removed and coarsely chopped
• 2 carrots , washed, peeled, ends removed and coarsely chopped
• 4 celery ribs, washed, ends removed and coarsely chopped
• Basil stems
• Pods from podded peas (see below)
• 10 fennel seeds
• 1 lemon , washed and sliced
• 100 grams unsalted butter
• 1 onion , peeled, ends removed, and finely chopped
• 350 grams risotto rice
• 60 ml dry white wine, decent tasting
• 1.8 litres vegetable stock from above
• 50 gms prosciutto or pancetta , finely sliced
• 200 grams shelled peas as small as possible as the large ones are floury, save the pods for the stock
• 200 grams shelled and deskinned broad beans (save the pods for the stock- for a guide on podding, see here ) or 2 celery ribs, washed, ends removed and finely chopped
• 20 grams celery, washed, ends cut off and finely diced
• 100 grams grated Parmigiano-Reggiano cheese
• Sea salt