Rice with peas and saffron

  • Difficulty


  • 300 g Riso Ribe
  • 200 g shelled peas
  • 1 small bunch Italian parsley
  • ½ glass dry white wine
  • 1 dl broth, prepared earlier
  • 1 leek
  • 60 g Butter
  • 1 sachet saffron
  • 4 tbsp grated Parmesan cheese
  • salt and pepper
Riso Ribe


Clean the leek removing the roots and the tougher parts, wash it and slice it in rounds.Rinse and chop the parsley finely.Next put some oil and a 20 g knob of butter in a saucepan with the leek and fry until soft then add the peas and brown briefly.Add the rice, brown it for 1-2 minutes constantly stirring, add the wine and let it evaporate over a high heat.Add a ladle of boiling broth at a time and simmer for 15-18 minutes, stirring from time to time with a wooden spoon.When the rice is still hard add the saffron, previously melted in a bit of boiling broth.Remove the rice from the heat soft and al dente, add the remaining knobs of butter, the parmesan cheese, the chopped parsley; let it rest for a few seconds and serve it nice and warm.