Split Pea and Rice Cream (Risotto Style)

Rinse and drain the dried split peas to be used in the recipe.

In a pot, add a drizzle of olive oil and brown the bacon and smoked sausage until they render their fat and develop a slight fond (crust) on the bottom.

Add the chopped onion, minced garlic, and bay leaf to the sauté, mixing well.

Stir in the rinsed peas and the rice, also adding your preferred seasonings.

Pour in 2 liters of water, preferably already boiled, to speed up the cooking process.

Cover the pot and let it cook under pressure for exactly 15 minutes after the pressure builds.

Turn off the heat and, before serving, stir vigorously to incorporate the cream that tends to concentrate at the bottom due to the rice.

Finish the dish by adding lemon juice to balance the acidity, grated Parmesan cheese, chopped parsley, and a bit more bacon on top.