Risi e Bisi

Name: Risi e Bisi
Yield: 2 servings
Cuisine: Italian
Ingredients: 250g vialone nano or arborio rice; 1kg fresh peas in their pods; 60g pancetta, diced; 1 small onion, chopped; 1.2 litres light stock; 40g butter; 50g grated Parmesan and chopped parsley

Risi e bisi/REE-zee eh BEE-zee/

Also known as: Riso e Piselli, Venetian Rice and Peas, Italian Rice and Peas

About this dish

A soupy Venetian dish of rice cooked with young spring peas, pancetta, onion and broth made from the pea pods, finished with butter and Parmesan.

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Ingredients

🍚250g vialone nano or arborio rice

🫛1kg fresh peas in their pods

🥓60g pancetta, diced

🧅1 small onion, chopped

🍲1.2 litres light stock

🧈40g butter

🧀50g grated Parmesan and chopped parsley

Method

Serves 2

Shell the peas and simmer the pods in the stock for 30 minutes, then blend and sieve.

Soften the onion and pancetta in half the butter.

Add the peas and a little broth and cook for 5 minutes.

Add the rice and the rest of the broth and cook for about 18 minutes, keeping it soupy.

Stir in the remaining butter, Parmesan and parsley.

✓ What Makes it Authentic

Risi e bisi was traditionally served to the Doge of Venice on 25 April, the feast of St Mark, using the first spring peas.

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