Rice and Peas (Riso e piselli)

INGREDIENTS: (4 servings)
300 Gr. Rice
300 Gr. fresh Peas
1 Tablespoon of "Battuto"
150 Gr. Fresh peeled and diced Tomatoes
1 Tablespoon grated Pecorino cheese
1 Tablespoon grated Parmesan cheese
½ lt Vegetable Stock
Salt and Pepper
INGREDIENTS (for the "battuto")
100 Gr. Lard
1 Onion
1 Celery stalk
Parsley

Prepare the battuto by chopping together all the ingredients.
To be used instead of the oil, gently sauté over medium-high stirring frequently with a wooden spoon.
When the battuto has softened, add the tomatoes, season to taste with salt and pepper and cook for another
5/6 minutes, until the sauce has thickened.
Fold in the peas and the rice,
Cook the risotto over a low heat, by adding frequently little stock and stirring continually until it is cooked.
Do not add broth until it has been absorbed.
Leave the risotto with soft consistency.
Add the cheese mixture and let still for 2/3 minutes before serving.

Thanks to Government of the Region of Lazio Department of Agriculture