Italian cuisine · Dough, Pasta & Rice

Risi e Bisi

Venetian rice dish with young peas, kept loose enough to sit between a soup and a risotto.

Ingredients · for 4 servings

• 1 kg young peas in the pod (or 400 g frozen peas)
• 300 g risotto rice
• 1.2 l vegetable stock
• 1 onion
• 80 g parmesan
• 50 g butter
• 2 tbsp olive oil
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Shell the peas from the pods, simmer the clean pods in the vegetable stock for 20 min. and then strain the stock – this gives it much more flavour.
2. Finely dice the onion and sweat in olive oil and 20 g butter over medium heat for 5 min. until translucent.
3. Add the peas, sauté for 3 min. and pour in two ladles of the hot stock.
4. Sprinkle in the rice and cook for 16–18 min., stirring occasionally, adding enough stock to keep the dish noticeably looser than a risotto.
5. Season with salt and pepper, remove the pot from the heat and stir in the remaining butter with the grated parmesan.
6. Let rest for 2 min. and serve in deep bowls sprinkled with chopped parsley – it should still flow off the ladle.