Venetian rice & fresh peas
- Process the peas to form a coarse paste.
- Then put the peas in a large heavy-bottomed pot with 1 litre stock and simmer for 30 mins. Strain well, retaining the liquid. (If need be, add more stock to make up 700 ml liquid.)
- Melt 40 gm butter in a heavy-bottomed casserole (or pot) and gently sauté the onion until soft.
- Then add the strained peas, stir well and gently cook for a minute or two, continually stirring.
- Pour in the 700 ml pea stock and add the rice, salt and pepper. Stir well and bring to the boil. Then turn the heat down and simmer for about 20 mins until the rice is tender, but firm to the bite.
- When ready, add the parsley and parmesan with the remaining butter, if you like. Mix until well combined and taste for seasoning.
- from Harry’s Bar in Venice via Simon Hopkinson, English chef
- 1 kg fresh peas, podded
- 1+ litre vegetable (or chicken) stock
- 75 gm butter
- 1 onion, finely chopped
- 200 gm risotto (Arborio) rice
- sea salt & freshly ground pepper
- 1 heaped tbsp chopped fresh parsley
- 2 tbsp freshly grated parmesan
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.