Ingredients
- 320 g rice
- 200 g peas
- 50 g basil
- 150 g butter
- Half an onion
- 500 ml vegetable stock
- 50 g Grana Padano cheese
- Salt
- Pepper
- Extra virgin olive oil
Preparation
In a casserole dish, brown the half onion in the extra virgin olive oil, then add the peas, soak with some soup and leave to cook for 10-15 minutes. Whisk the peas (not all of them, leave some whole). In a frying pan, roast the rice with a spoonful of butter; soak with the soup until it is almost cooked. Add the puréed peas, the basil, the remaining butter, the grated cheese and cook until creamy.
Cru: a manufacturing concept of French origin which includes the name of the production area of a wine.