- ¾ lb Vialone nano rice
- ⅝ lb peas
- 1 ¾ oz butter
- 3 ½ oz pancetta (italian bacon)
- ¼ cup extra virgin olive oil
- 1 ¾ oz grated Parmigiano Reggiano cheese
- 6 cups meat broth
- salt and pepper to taste
- 3 ½ oz onion
- 16 sticks tomatoes, candied
- 4 sprigs mint
- 3 ½ tablespoons white wine
20 minutes preparation + 20 minutes cooking
Chop half the onion and brown it. Add the peas, pour in the stock, and leave to cook for 10 minutes.
In another large casserole containing oil, gently fry the remaining onion, pour in the rice and toast it, then add the diced pancetta.
Pour the wine over it and allow to evaporate.
Add the peas to the rice and finish cooking, adding stock as necessary.
When the rice is cooked, remove from the heat and whip with the butter and cheese. Serve decorated with slivers of tomato and a sprig of mint.