A nod to Italy, this recipe was a ceremonial dish served to the Doge(s) of Venice and to mark the day of St. Mark, patron saint of the Republic of Venice.
Heat a large pot over medium heat. Add in the olive oil and the diced bacon and cook until the bacon is rendered and starting to crisp, about 4-5 minutes. Add in the minced onion and garlic. Sauté together for 3 minutes, or until the onions are starting to soften.
Add in the Dainty Royal Rice and stir together to combine. Pour in 2 cups of the chicken or vegetable stock. Bring to a boil, turn the heat to low, and cover. Allow the rice to cook for 14 minutes.
While cooking, place the remaining 1 cup stock in a pot and bring to a simmer. Keep warm.
When the rice is done, gently fold in the peas. Pour in the remaining 1 cup of hot stock. Allow to cook over medium heat for 5 minutes.
To finish, stir in the parmesan cheese, season with salt and pepper to taste, and stir in the parsley, sliced green onion, and sage. Serve immedietly.
This is comfort food! You can easily double the recipe for more people.
Subscribe to our newsletter
