Trevisana rice and peas

Preparation:

Preparation: Melt 30 g of butter with the oil in a saucepan, then add the sliced onion, the diced bacon and the chopped parsley. Fry lightly, then add the peas, mix, add salt and cover for 5 minutes, so that the peas absorb the flavours. Add the already hot broth, bring to the boil, cover and cook for another 10 minutes. After this time, slowly add the rice, stirring and immediately afterwards the radicchio leaves (first trimmed and washed). Leave to cook over high heat and uncovered for about 15 minutes (the soup should be very thick when cooked), taste, add salt if necessary and remove from the heat when the rice is cooked. Pour the soup into a bowl, add the remaining butter, mix and sprinkle with grated Parmesan. This soup is also excellent warm or cold.