About
Risi e bisi, a classic Venetian dish, is deeply rooted in the region's culinary history. Traditionally associated with the feast day of Saint Mark, the patron saint of Venice, the dish celebrates the beginning of the fresh pea season.
Its simple yet flavorful composition highlights the importance of using seasonal and locally sourced ingredients. The main components include Vialone Nano rice, fresh peas, pancetta or bacon, onion, parsley, and sometimes mint.
The preparation involves sautéing pancetta or bacon with finely chopped onion until golden, adding fresh peas, and then stirring in rice. Hot broth is gradually added, creating a creamy consistency that captures the essence of both peas and broth.
Risi e bisi reflects Venetian culinary values of simplicity and quality ingredients. It strikes a delicate balance between the starchiness of rice and the sweetness of peas. Celebrated during special occasions and family gatherings, the dish has become a timeless representation of Venetian culinary heritage, offering a taste of seasonality and tradition.
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INGREDIENTS
2 cup Vialone Nano Rice (Arborio or Carnaroli will work)
2 cups fresh peas in pod (or frozen if fresh are not available)
1/2 cup diced pancetta or bacon
1 small onion, finely chopped
1/2 stick of butter
2 tablespoons olive oil
6 cups hot vegetable or chicken broth
1/2 cup parmigiano reggiano or grana padano
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Optional: Fresh mint, finely chopped
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Instructions
A simply delightful rice and peas dish steeped in history.
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If using fresh peas, shell them and keep the shells If using frozen peas, set them aside to thaw.
In a large pot, add in your chicken stock, putting the pea pods to let steep. Cook on low for 40 minutes.
Strain out the pea pods, mashing them first to release the deep green color from within
In a large pot or deep pan, heat olive oil and butter over medium heat. Add diced pancetta and sauté until it begins to brown.
Add finely chopped onion and cook until softened and translucent.
Stir in rice, coating it with the pancetta, onion, and oil mixture.
Begin adding hot broth to the pot, one ladle at a time. Stir constantly and allow the liquid to be absorbed before adding more. If you're using fresh peas, add at the beginning of the cooking, if you're using frozen peas, add just before rice is done.
Continue adding broth and stirring until the rice reaches a creamy consistency. This typically takes about 18-20 minutes. This should techinically not be the same consistency of risotto but actually still having a bit of broth within like a very thick rice soup, not risotto.
Finish with the cheese mixed in before serving
Season with salt and pepper to taste. If desired, add fresh mint for a hint of flavor.
Stir in chopped fresh parsley just before serving.
