Risi e bisi (Venetian-Style Rice and Peas)
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Total Time
45 mins
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Course
Soup
Risi e bisi (Venetian-Style Rice and Peas)
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Bring something special to the table with this well-loved recipe.
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Ingredients
Base ingredients, per person:
- 75 g risotto rice preferably Vialone nano
- 200 g peas shelled
For the soffritto:
- 1/2 onion finely chopped, medium
- 50 g pancetta finely chopped
- parsley finely chopped, a few sprigs
- 1 clove garlic peeled and finely chopped (optional
- butter
- olive oil
For the pea shell broth:
- Shells from the peas
- 1 onion sliced, medium
- 2 carrot peeled and sliced, medium
- salt
For the mantecatura:
- Parmesan Cheese freshly grated
- butter
Instructions
- Shell your peas but don't throw the pods away. Rinse them and put them in a stockpot with a sliced onion and two sliced carrots, a pinch of salt and just enough water to cover. Simmer for a good half hour or more until you have a flavorsome broth.
- Now make a soffritto with very finely chopped onion, pancetta and parsley (a food processor makes short work of the task) gently sautéed in butter and a bit of olive oil. (Some recipes call for a bit of garlic) When the onion is soft and translucent, add your shelled peas and a ladleful of the pea broth. Cover and gently simmer the peas over low heat until they are almost tender.
- Now add the rest of the broth and the rice—preferably Vialone nano but Arborio will do in a pinch—and continue simmering until the rice is tender, stirring from time to time. Add more broth or water if the rice dries out—but this is not a risotto where you should be adding liquid little by little. Remove from the heat and stir in a nice portion of freshly grated parmesan cheese and another nut of butter, continuing the stir until the cheese is entirely incorporated and the rice has taken on a nice, creamy consistency. Serve immediately. The dish should be rather liquid and flow easily, all'onda or 'like a wave' as they say in Italian, the typical of the rice dishes of the Veneto. Some versions are even wetter, almost a soup.
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