When I was a kid, my mom used to cook something for me that she called "Risibisi".
Sometimes she mixed in sausages, I always liked it.
Then, 20 years ago, a friend of mine married an Italian and recommended me the cookbook “From Italy's Kitchens” by Marianne Kaltenbach and Virginia Cerabolini.
When I discovered this recipe in it, I felt like a blind person learning to see.
Suddenly I realized that rice with peas - my mother's "risibisi" - is something completely different from the Italian (strictly speaking, Venetian) risotto classic Risi e Bisi (bisi = piselli = peas).
This one is ready in 30 minutes using frozen peas, and I always chop the parmesan in the food processor first, and then in a second batch, chop the parsley, bacon, and scallions.
Catherine Hummel
Editor in the "Life" department of the Frankfurter Allgemeine Sunday newspaper.
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But back to the beginning, this is how it works:
Shell and wash fresh peas.
Finely chop the parsley.
Heat meat broth.
Let the bacon simmer in the oil and half the butter together with the spring onions and parsley.
After a few minutes, add the peas (frozen or fresh) and sauté in a little broth until they have collapsed by half.
Pour most of the hot broth over the peas.
Once it boils again, add the rice and cook, stirring frequently.
Just before the rice is done, add a little salt and, at the very end, mix in the remaining butter and half the parmesan.
Serve with pepper and grated cheese.
The rice must still be wet when served, almost like a rice soup with vegetables or a very thick minestrone.
Therefore only add the remaining, still very hot broth towards the end of the cooking time.
For 4 people:
1 kg fresh peas (with pods) or 400-450 g peas (frozen)
1 bunch parsley, chopped
1.25 l chicken or beef stock from the glass
60 g streaky bacon, chopped
2-3 spring onions, chopped
2-3 tbsp olive oil
60 grams of butter
250 g risotto rice
60g Parmesan, grated
Salt pepper