rice and peas
1 kg of fresh peas in the pod
1 white onion
50 gr. of salted lard
60 gr. of butter
20 gr. of 'vialone nano' variety rice
1 sprig of parsley
3 tablesps. grated Grana Padano cheese
Salt and pepper to taste
Shell the peas and put aside the pods in a casserole with water and boil them for about 40 minutes without adding anything else.
In a deep saucepan place the chopped onion together with the lard cut into pieces and half of the butter.
Add the shelled raw peas, watering them down with a ladleful of the cooking water from the pea-pods and let them stew for a few minutes.
Pass the pea-pods together with the water they were cooked in through the food-grinder and add this dense green broth to the peas in the pan.
Bring to the boil and then add the rice and finely chopped parsley, leave to cook slowly, stirring from time to time.
The consistency in the end must be that of a thick, almost solid soup but still smooth. Add salt and pepper and the remaining amount of butter and freshly grated cheese and fold in gently without stirring.
According to taste, flavour the dish by adding a little ground white pepper.