In Venice, this dish marks the arrival of spring. Traditionally made on the feast of Saint Mark, it celebrates the beauty of restraint using a few simple ingredients: rice, peas, fave, and broth.
SHOPPING LIST:
1 small onion, finely chopped
3 Tablespoons butter
2 Tablespoons Extra Virgin olive oil
1 ½ cups Organic Carnaroli rice
1 teaspoon Wild Oregano & Sage Salt
1 ½ cups shelled fresh peas (or frozen)
1/2 cup shelled fresh fava beans (if available)
4 cups chicken broth, kept warm (or vegetable broth )
2 Tablespoons Bella Cucina Mint & Pistachio Pesto
½ cup grated Parmesan cheese
PREPARATION:
In a heavy-bottomed pan, melt 2 tablespoons of butter with the olive oil over medium heat. Add the onion and cook until soft and translucent, but not browned. Add the rice, toss to coat, and cook for 1-2 minutes.
Add the white wine and, while stirring, continue cooking until almost evaporated. Add 1 cup of stock, stirring the rice consistently, allowing it to absorb the liquid. As the liquid absorbs, add another cup. After the third cup of stock is added, fold in the peas and fave. Add the final cup of stock and continue cook just until al dente. Add more stock as need for the desired texture.
Finish the dish by stirring in the mint pesto, butter and parmesan.
Serve immediately.
Chef’s Note: If using fresh peas, consider simmering the pods in your stock to add depth and sweetness to the broth.