Risi e bisi (arroz italiano com ervilhas)

Ingredientes

• 2 tablespoons olive oil
• 1 medium shallot, diced
• 6 spring onions, white and light green parts only, diced
• 2 garlic cloves, finely chopped
• 250 g (8.8 oz) Carnaroli rice
• 1 litre vegetable stock
• 125 g (1 cup) fresh or frozen peas
• 30 g (2 tablespoons) butter
• 50 g (1/2 cup) grana padano grated
• Salt and black pepper to taste

Modo de preparo

1. 1

   Heat the olive oil in a Dutch oven...: Heat the olive oil in a Dutch oven or a large pot and sauté the shallot for 1-2 minutes over medium heat.

2. 2

   Add the spring onions and garlic and continue...: Add the spring onions and garlic and continue to cook for 1 minute. Stir in the rice and toast it for 1-2 minutes, stirring often.

3. 3

   Add a ladle of stock, bring to a...: Add a ladle of stock, bring to a boil, then add the peas. Stir in the rest of the stock, lower the heat and simmer for 10-15 minutes until the rice is al dente. There should be plenty of liquid left in the pot - add more stock if it looks too dry.

4. 4

   Turn off the heat and stir in the...: Turn off the heat and stir in the butter and grana Padano. Season to taste with salt and freshly ground black pepper and leave it to sit for 5 minutes.

5. 5

   Serve your risi e bisi topped with some...: Serve your risi e bisi topped with some extra grated grana Padano and freshly chopped parsley if you like.