Recipe - Risi Bisi

4 sl Pancetta or bacon
75 g Parmesan; grated
1 teaspoon Chopped garlic
200 g Peas; blanched
3 Courgettes; blanched (3 to
4)
1 Onion
2 l Stock
450 g Arborio rice
100 g Butter
Olive oil
4 tablespoon Flat leaf parsley; chopped

Melt the butter and some oil in a hot pan, add the pancetta and stir.

Add the garlic and onion and cook for 56 minutes until soft. Pour the rice
into the pan and stir until the grains are translucent and coated with the
butter mixture.

Pour in a ladleful of stock. Allow this to be fully absorbed before adding
any more. Keep the pan at a light boil for about 20 minutes, constantly
adding the liquid as you go.

Add the peas and courgettes to the rice and stir. Add a further 2 ladlesful
of stock, stirring constantly. Season with black pepper and cook until most
of the liquid is absorbed. The rice should have a slightly nutty texture.

Add the parmesan and stir, then stir in 2 knobs of butter. Season to taste
and serve garnished with parsley.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.