Risi e Bisi
Risi e Bisi, Italian for “rice and peas,” is a humble yet elegant dish with roots in the countryside of Venice and Vicenza, Italy. Straddling the line between risotto and a delicate rice soup, it is the quintessential springtime recipe. Vialone Nano rice is the preferred choice, prized for its plump, round grains that release ample starch, creating a beautifully creamy texture. True to Venetian tradition, I use both the peas and their pods to make a fragrant, vividly green stock that enhances the dish’s natural sweetness. If time is short, frozen peas work in a pinch, though some depth of flavor may be lost. Pancetta is an optional addition, as is the choice of whether to eat Risi e Bisi with a spoon or a fork—follow your own taste.
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Risi e Bisi
Risi e Bisi, Italian for “rice and peas,” is a humble yet elegant dish with roots in the countryside of Venice and Vicenza, Italy. Straddling the line between risotto and a delicate rice soup, it is the quintessential springtime recipe. Vialone Nano rice is the preferred choice, prized for its plump, round grains that release ample starch, creating a beautifully creamy texture. True to Venetian tradition, I use both the peas and their pods to make a fragrant, vividly green stock that enhances the dish’s natural sweetness. If time is short, frozen peas work in a pinch, though some depth of flavor may be lost. Pancetta is an optional addition, as is the choice of whether to eat Risi e Bisi with a spoon or a fork—follow your own taste.
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| Servings | Prep Time |
| 4people | 20minutes |
| Cook Time |
| 40minutes |
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Ingredients
- 3cups fresh peas in pods
- 6cups vegetable stock
- 5tablespoons extra-virgin olive oil, plus more
- 2ounces pancetta, diced (optional)
- 1small yellow onion, peeled and diced
- 2ounces pancetta or prosciutto, diced (optional)
- 1 1/2cups 400 grams Vialone riceCarnaroli or Arborio can be used
- freshly ground black pepper
- 1/2 bunch parsley leaves, minced
- 1/2cup freshly grated parmesan
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.