Rice and Peas (Rizi bizi)

The name of the dish, Rizi bizi, comes from Italian risi e bisi and it simply translates as rice and peas. Risi e bisi originates in the Veneto region of Italy, and in the past it was the first course that was served at the Doge's banquet on April 25th to celebrate the patron saint of Venice, St Mark. It was a dish that celebrated the arrival of spring as peas are in season in spring.

In Slovenia, Rizi bizi is particularly popular in Istra, which borders Italy. This is not surprising since many coastal areas, like for example, Piran on the now Slovenian coast, used to be a part of the La Serenissima.

Recipe

Ingredients:

• 2 tbsp olive oil

• 1 onion

• chopped 5 slices of bacon

• 1 garlic clove

• 225g arborio rice

• 450g peas (I use frozen peas)

• vegetable stock (around 600ml)

• salt and black pepper

• shavings of parmesan cheese, fresh parsley to garnish

Tip: To make the dish suitable for vegetarians, skip the bacon.

Instructions:

1. In a large, heavy-bottomed saucepan, sauté the chopped onion on olive oil.

2. Add garlic, and sauté until garlic turns yellow. Be careful not to burn it.

3. Add rice and then pour in some stock. Simmer for about 10 minutes until the rice is partially cooked. Add stock a little at a time so that the rice doesn't stick to the pan.

4. Add the peas, salt and pepper and pour in some more stock. Bring back to simmering.

5. Continue until rice is soft and the water is absorbed.

6. Finely chop the bacon slices and fry them in a pan until crispy.

7. Sprinkle parmesan and bacon slices over rice and peas and serve.