Risi-Pisi

For the risi-pisi, first stew the rice in salted water with clove-spiked onion and 10 g of butter until soft.

Heat the defrosted peas in 30 g hot butter, season with a pinch of sugar and salt, sprinkle with chopped parsley and mix with the cooked rice.

Serve the risi-pisi sprinkled with freshly grated Parmesan.

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