Ingredients

Servings 6

• 1 lb Rice
• 3 ½ lb peas
• parsley
• 2 onions
• 1 clove of garlic
• 1 carrot
• 1 stalk celery
• oil
• butter
• grated Parmigiano Reggiano cheese
• salt

Preparation

1 hour and 15 minutes preparation + 30 minutes cooking

Shell the peas keeping the pods aside. Chop the garlic and the onion, and sauté them in oil and butter. Add the peas with a little water, dust with the parsley and cook over medium heat. Clean the pods well, remove the stalk, wash well and put them to boil covered in water, then add an onion, the carrot and celery, and salt. Cook for an hour, paying attention that the level of the water does not diminish excessively. In this way you will obtain a vegetal stock which should be filtered and salted to taste: this will be used to cook the risotto. When the peas are almost cooked, add the rice, let it toast for a few minutes and add, a little at a time, the hot vegetal stock. When the cooking is finished, add the grated Parmesan and a knob of butter. Serve the rice taking care it is not too dry: on the serving plate it should be soft and very creamy.