Risi e Bisi
Classic Italian 'rice and peas' recipe
Ingredients
- 5 cups peas frozen, or 1 000 g fresh peas with pods and stems
- 1 cup risotto rice Vialone nano, Arborio, 200 g
- ½ stick butter 60 g
- 4 tbsp olive oil
- 4 cups vegetable stock
- 1 onion
- ½ cup Parmesan cheese grated
- 1 tbsp fresh parsley chopped
- salt
- ground black pepper
Instructions
- Throw the frozen peas into the boiling vegetable stock, cook over a low flame for about 5 minutes, and allow the frozen vegetables to defrost in it. For fresh peas, cook them in the hot stock until almost tender.
- Use a large pan, melt half of the butter, and add the oil. Add the small diced onions and the finely chopped parsley. Sauté the onions for about 3-4 minutes until they are translucent.
- Add the peas and a ladle of vegetable stock and cook over a low flame for 5 minutes.
- Pour the remaining stock into the pot with the peas and add the rice. Stir frequently until rice is al dente (to the tooth), which means it is cooked, tender, but firm to the bite.
- Take your pan off the heat, add grated Parmesan cheese and the remaining butter, serve hot.
Notes
There is 50 g (1/4 cup) pancetta (Italian bacon) among the ingredients of the original Risi e bisi recipe. I omitted this, but in case you want to boost the flavour of your dish, toast pancetta together with the onions at the beginning.
Tried this recipe?Let us know how it was!