Risi E Bisi Aka As Rice and Pea Soup

• 2 ounces butter
• 2 -3 tablespoons extra-virgin olive oil
• 4 ounces bacon, finely diced
• 1 medium onion, finely chopped
• 4 ounces tiny peas
• 8 cups approximately 2 liters broth
• 11 ounces arborio rice or 11 ounces vialone rice
• salt and pepper
• 4 -5 tablespoons parmigiano-reggiano cheese, freshly grated
• 1 tablespoon Italian parsley, finely chopped

1. Put the butter, olive oil, bacon, and onion in a saucepan.
2. Turn heat to medium.
3. When the onion becomes soft, and the bacon is cooked, add peas and 45 tablespoons broth.
4. Stir and cover.
5. Cook for about 510 minutes.
6. Add the rest of the broth, and bring the mixture to a boil.
7. Add rice, and cook for about 20 minutes.
8. When the rice is al dente (firm but not too soft or overcooked), and the soup has a dense consistency, taste and add salt if necessary.
9. Add pepper, parmigiano cheese and parsley.
10. Stir briefly and serve warm.

butter, extravirgin olive oil, bacon, onion, peas, liters broth, arborio rice, salt, parmigianoreggiano cheese, italian parsley

Taken from www.food.com/recipe/risi-e-bisi-aka-as-rice-and-pea-soup-455722 (may not work)