Rice and “Bisi” with Garda Dop Oil


  • 320g of Nano Vialone Veronese IGP rice
  •     7 dl of vegetable broth
  •     700 g of fresh peas with pods
  •     150 g of chopped bacon
  •     finely
  •     40 g of Garda DOP extra virgin olive oil
  •     carrots, celery, 1 onion
  •     1 knob of butter
  •     1 dl of dry white wine
  •     40 g of grated Parmesan
  •     parsley
  • Salt and Pepper To Taste.




Preparation time

40 mins


Broth: In a large saucepan, boil the pods, carrots, celery and half an onion in salted water for a quarter of an hour. Apart, brown the other half of the finely chopped onion in 20 g of extra virgin olive oil, add the bacon and when it is browned, pour in the dry white wine and let it evaporate. Add the peas, season with salt and pepper and cook for about 10 minutes. In a saucepan, toast the rice with 20 g of extra virgin olive oil. Combine all the boiling broth at once, mix delicately, cover with the lid and set the heat to a minimum. Leave to cook for 10 minutes. At this point add the sauce and finish cooking. Stir in the knob of butter, the parmesan cheese and the chopped parsley.

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