Recipe by Silvia Baldini—Risi e bisi, Italian for “rice and peas”, is a humble recipe with origins in the countryside of Venice and Vicenza, Italy. It’s a hybrid between a risotto and boiled rice soup and the quintessential spring dish. Vialone rice is the preferred rice because it has a bigger and rounder grain that releases a copious amount of thickening starches during the cooking process. Like the Venetians, I use the peas and the actual pea pods while making the stock because they give a generous amount of sweetness and a stunning vivid green color to this nourishing and delicious family favorite. If pressed for time you can use frozen peas, but know some of the flavor will be lost in translation. It's a personal choice to use the pancetta or to omit it completely, as is whether to use a spoon or a fork to eat your Risi e Bisi; you do you.
| Servings | Prep Time |
| 4 people | 20 minutes |
| Cook Time |
| 40 minutes |
|
|
|
|
Recipe by Silvia Baldini—Risi e bisi, Italian for “rice and peas”, is a humble recipe with origins in the countryside of Venice and Vicenza, Italy. It’s a hybrid between a risotto and boiled rice soup and the quintessential spring dish. Vialone rice is the preferred rice because it has a bigger and rounder grain that releases a copious amount of thickening starches during the cooking process. Like the Venetians, I use the peas and the actual pea pods while making the stock because they give a generous amount of sweetness and a stunning vivid green color to this nourishing and delicious family favorite. If pressed for time you can use frozen peas, but know some of the flavor will be lost in translation. It's a personal choice to use the pancetta or to omit it completely, as is whether to use a spoon or a fork to eat your Risi e Bisi; you do you.
|
Ingredients
- 3 cups fresh peas in pods
- 6 cups vegetable stock
- 5 tablespoons extra-virgin olive oil, plus more
- 2 ounces pancetta, diced (optional)
- 1 small yellow onion, peeled and diced
- 2 ounces pancetta or prosciutto, diced (optional)
- 1 1/2 cups 400 grams Vialone rice Carnaroli or Arborio can be used
- freshly ground black pepper
- 1/2 bunch parsley leaves, minced
- 1/2 cup freshly grated parmesan
Servings: people
Instructions
- Shell the peas, reserving the pods. Place the pods and ⅓ of the peas in a medium pot with the vegetable stock and 2 tablespoons of the olive oil. Bring to a boil over high heat, then reduce to medium-low and simmer for 20 minutes. Blend with an immersion blender until smooth. Strain broth into a medium pot, pressing on pods and the peas to release the most liquid. Discard the solids in the strainer and keep broth warm over low heat.
- In a large heavy-bottomed pot, add the remaining 3 tablespoons of olive oil over medium heat. Add the onions and pancetta,if using,and cook, stirring with a wooden spoon, until onions are soft and golden, about 10 minutes. Add remaining peas and ½ cup of the strained broth. Cover and cook until peas are tender, 5 to10 minutes.
- Increase heat to high, uncover, and cook off any remaining liquid. Add the rice and stir to coat well. Add about ¾ cup strained broth and cook, stirring constantly, until most of the broth has been absorbed. Add another ¾ cup broth. Continue cooking, stirring and adding broth as needed until the rice is tender but firm to the bite, about 20 minutes.
- Remove from heat and season to taste with salt and pepper. Stir in 1 more cup broth, 2 tbsp. butter or olive oil, parsley and ¼ cup of the Parmesan. Cover and allow to rest for a few minutes. Serve with additional Parmesan.
Share this Recipe
