Risi e bisi

Name: Risi e bisi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italy
Ingredients: 300 g Vialone nano or arborio rice; 500 g Peas, fresh or frozen; 80 g Pancetta, diced; 1 Onion; 50 g Butter; 1.2 l Vegetable stock; 60 g Parmesan, grated; 2 tbsp Fresh parsley, chopped; 1 tbsp Olive oil; Salt (to taste); Black pepper (to taste)

Venice’s spring dish of rice and sweet peas, looser than a risotto and finished with butter and Parmesan.

45 min15 prep · 30 cook
MediumDifficulty
540 kcalper serving

Ingredients

4 servings

Vialone nano or arborio rice300 g
Peas, fresh or frozen500 g
Pancetta, diced80 g
Onion1
Butter50 g
Vegetable stock1.2 l
Parmesan, grated60 g
Fresh parsley, chopped2 tbsp
Olive oil1 tbsp
Saltto taste
Black pepperto taste

Missing something? Ingredients with × can be left out.

Steps

1
Bring the stock to a simmer and keep it hot.
2
Fry the pancetta and chopped onion in the oil and half the butter until soft.
3
Add the peas and a ladle of stock and cook briefly.
4
Stir in the rice for a minute, then add most of the stock and simmer, stirring now and then.
5
It should stay loose and soupy; add more stock if needed.
6
Off the heat, stir in the rest of the butter, the Parmesan and parsley, season and rest briefly.

Tips and questions

Is it a soup or a risotto?: Something in between: thicker than soup but looser than risotto, served with a spoon.
Are frozen peas fine?: Yes, and they are often sweeter than old fresh peas. Add them a few minutes later so they stay bright.

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Risi e bisi

Ingredients

Steps

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