Risi e Bisi - Rice and Peas
I was first drawn to this recipe because of the name…haha. I think Risi e Bisi is cute, fun to say, and almost sounds like it would be a kids dish. It’s for everyone though thank goodness! And it’s very delicious! Risi e Bisi is traditionally a Venetian dish and has many different variations…..some looking more like soups than a risotto. The “real” dish is somewhere in between and would traditionally be eaten in Spring when the peas are at their youngest and sweetest. I used sweet frozen peas here because that is what was available at the time. If you have a chance to use fresh though, I would take it!
Risi e Bisi - Rice and peas
THE INGREDIENTS
1 Shallot - diced
6 Cups chicken broth
1 1/4 Cups fresh or frozen peas
1 1/2 Cups risotto rice such as Arborio (this one is all I can find where I live) or Carnaroli
2 oz Pancetta - cut into small cubes
Butter
Olive Oil
1/2 Cup freshly grated Parmesan cheese plus extra for topping
Salt & Pepper to taste
Heat the broth to a simmer and keep hot.
In a large skillet melt the butter with the olive oil over medium low to medium heat.
Add the shallots and sauté for 2-3 min. Add in the pancetta and continue to cook another 2 minutes more. Add in the rice and cook for another 2-3 min, stirring constantly.
Add 2 full ladles of the broth to the rice mixture. Simmer over low heat until the broth is absorbed, 5 to 10 minutes. Stirring every few minutes, continue to add the broth, 2 ladles at a time. Each time, cook until broth has been absorbed and the mixture is starting to look dry before adding more of the broth.
Continue until the rice is cooked through, but still al dente and creamy, about 30 minutes. You may not need to use all of the broth.
When you add in the last ladles of broth, add in the peas, stir.
Turn off the heat and stir in the grated parmesan. Season with salt and pepper.
Serve with extra grated parmesan cheese and enjoy!
*It is important in this dish to use a delicious high quality broth. The risotto gets so much flavor from it!