RISI E BISI (Rice and peas) Typical Venetian dish

Soup - Vegetarian (see note at the end) - celiac safe

2 cups Carnaroli rice

1 1/2 jar of superfine Italian peas, drained and rinsed

3 oz prosciutto, chopped

1 medium onion, minced

4 tbsp chopped fresh parsley

2 tbsp extra virgin olive oil

8 cups broth (vegetable or chicken)

4 oz parmigiano, grated

In a big saucepan, heat olive oil and sautee onions until translucent, then add prosciutto and peas.

Pour broth and, when it gets to a boil, add rice, stirring frequently.

When the rice is ready (18-22 minutes, depending on altitude and pesonal taste), sitr in parsley and parmigiano and serve immediately.

This recipe serves between 4 and 6 people, depending on whatelse is served.

- This recipe actually calls for pancetta, but it's hard to find here and bacon would be too fat.

- This dish should be between a risotto and a soup: runnier than a risotto, drier than a soup.

- You can make without prosciutto.

- You can make it risotto-style, therefore adding broth little by little.