Risi e Bisi
Risi e bisi is a pea risotto from the Venetian region of Italy. The dish is traditionally prepared on April 25th, the feast day of Venice's patron saint, St. Mark. Serves 4 What you need: 1 onion, diced 4 tbsp margarine 1 tbsp parsley 1.5 tsp salt 1/2 tsp pepper 2 cups fresh or frozen peas 1/2 cup white wine 2 cups short grain rice, dry 7 cups vegetable broth, hot In a large pan on medium heat, melt 3 tbsp margarine and add the diced onion. Sauté for around 10 minutes or until the onions are translucent. Add the salt, pepper, spices, and peas and sauté for another 5 minutes. Pour the wine into the pan and stir for around 3 minutes. Add the dry rice and stir until it has soaked up all of the liquid. Add the broth, cup by cup, while continuously stirring for 20-25 minutes or until the rice is cooked. Add 1 tbsp of margarine after removing the risotto from heat and serve immediately.