Risi e bisi
Rice with fresh peas and Italian Parmisan cheese  

Bibli cafè Italian recipe

If I declive you, I hope to loose my most precious thing: appetite
Carlo Goldoni, Arlecchino servitor di due padroni

Directions
Fry in extra virgin olive oil a mixture of garlic clove, butter and bacon. Join onion and make it just blond. (a capo) Add peas, cook it for ten minutes and therefore join the rice, mixing careful. (a capo) Cover with abundant consommé (made with assorted vegetables or delicate meat) and let it evaporate mixing often. (a capo) When rice is cooked add butter and Italian Parmesan cheese. Finish the dish with minced parsley.

Ingredients for 4
300 gr of rice, 1 little peace of bacon, italian extra virgin olive oil, butter, ½ garlic clove, 1 onion, 1 kg of fresh peas (not frozen), 1 cup of Italian Parmesan cheese, vegetable (or delicate meat) consommé, parsley

Wine
[coupling proposed by Roma gourmet]

Soave Classico 2004, Inama
San Bonifacio, Verona, Veneto

Flowers and passion fruit flavour, dynamic and vibrating to the palate.