Risi-Bisi with Cross Salsiccia

1. Skin the shallots and cut into small cubes. Skin the garlic, roughly chop. Heat the vegetable stock in a separate saucepan and keep it ready. Cut the bacon into thin strips. Coarsely grate the Parmesan. Wash and dry the basil, pluck the leaves from the stems, chop. Pour boiling water over frozen peas, defrost and let them steep a little.
2. Heat the butter and oil in a large saucepan. Sweat shallots and garlic in it until translucent. Add the rice (unwashed, risotto will be creamier), sweat a little and deglaze with the white wine. Bring everything to the boil while stirring. Turn the heat down and – also while stirring – gradually add the hot vegetable stock (this way the cooking process is not interrupted!). Pepper and salt. Do not pour in until the rice has absorbed the newly added liquid. Stir every now and then so that it doesn’t stick during this. This often and so long until 500 ml of the fund have been stirred in. Depending on the type of rice, this takes 30 – 35 minutes.
3. Fold in the bacon strips about 10 minutes before the end of the cooking time and sprinkle up to 4 tablespoons of Parmesan (these are needed for the decoration). Mix everything well and cook to the end. Drain the warm peas 5 minutes before the end of the cooking time, add them as well and cook them briefly as well.
4. If the Risi-Bisi appears too compact afterwards, stir in the remaining 100 liters of vegetable stock so that it becomes creamy. Season everything again and season again if necessary. Just before serving, fold in the chopped basil.
5. About 10 minutes before serving, cut the salsiccia in half lengthways and place with the cut in a hot pan without adding any further fat. Reduce the heat a little and fry until cross. Turn once briefly. But only fry the skin side briefly.
6. Arrange the risi-bisi with the salsiccia in a deep plate, sprinkle everything with the retained Parmesan ……… and let it taste ……. 😉

Annotation:

1. If children eat with you, you can reduce the amount of wine and replace it with stock. The Italian pancetta is not mandatory. It can also be used cooked ham cut into strips. The pork belly is just spicier. The salsiccia can – if desired – be exchanged for a preferred sausage.