Smoked Risi e Bisi

In a pot bring the broth to the boil. Shell the peas and keep them aside. Slice the spring onions, dividing the white and green parts. Wash the pods well and cook them in the broth with the green part of the spring onions for 15 minutes. Drain the pods and pass them through the spinner. Keep the resulting cream aside. Melt the butter in a saucepan, add the rice and stir gently to toast it. Add the sliced spring onion and shelled peas, cream of pods, a pinch of salt and a ladle of broth. Stir and let it cook until the liquid has evaporated. Continue adding broth a little bit at a time until it’s cooked. Finish with a handful of pepper.
For smoking, you can use a table smoker.