Risi e Bisi
Veneto · pasta · serves 4 · 60 min total · easy
St Mark's Day in Venice (April 25): the Doge was traditionally served the first risi e bisi of spring.
Ingredients
- 300 g Vialone Nano rice
- 1000 g fresh peas in pods
- 80 g pancetta
- 1 medium spring onion
- 60 g butter
- 60 g Parmigiano Reggiano
- 1 handful parsley
- 2 tbsp olive oil
Method
- Shell the peas. Save the pods. Simmer pods in 1.5 L salted water 25 minutes, then strain — this is your sweet pea broth.
- Sweat onion and chopped pancetta in butter and olive oil for 8 minutes.
- Add rice, toast 2 minutes.
- Add peas. Begin adding pea broth ladle by ladle, stirring as for risotto.
- Cook 15 minutes — risi e bisi is wetter than a risotto, looser. The Venetians eat it with a spoon.
- Off heat, stir in Parmigiano and parsley.