Risi e Bisi (Risotto with Peas)
Category: Main Dishes
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | 60g |
| Onion | 1 |
| Black Pepper | To taste |
| Vialone Nano Rice | 350g |
| Vegetable Broth | 1300ml |
| Fine Salt | To taste |
| Fresh Peas | 1kg |
| Extra Virgin Olive Oil | To taste |
| Pancetta (Tesa) | 50g |
| Grana Padano DOP Cheese | 40g |
| Fresh Parsley | 30g |
Instructions:
To prepare the classic Risi e Bisi, a traditional Venetian dish that blends the flavors of creamy rice and tender peas, begin by making a light vegetable broth. Use your preferred method to prepare the broth, allowing it to cool down while you proceed with the other steps. For details on preparing homemade vegetable broth, refer to the specific recipe section.
While the broth cools, take the fresh peas and begin shelling them, setting aside the pods for later use. After you’ve shelled all the peas, rinse the pods thoroughly under running water. Place the washed pods into a saucepan with the cooled vegetable broth. Cover the pot and let the pods simmer gently for about 60 minutes, maintaining a moderate heat. Once the cooking time is up, use an immersion blender to purée the pods directly in the pot, blending until smooth.
Next, place a fine mesh strainer over a large bowl and pour the blended mixture through it. Use a spatula to press the mixture firmly to extract all the liquid while leaving the fibrous bits behind. Set the strained broth aside, and stir in freshly chopped parsley for added flavor.
In a separate pan, heat a bit of extra virgin olive oil and sauté the pancetta, finely diced, until it turns golden and crispy. Add the chopped onion and cook until it’s soft and translucent. Season with black pepper to taste. Once the onion is ready, pour in the peas along with a tablespoon of olive oil. Let the mixture sauté for a couple of minutes, infusing the peas with the flavors of the oil and pancetta.
Now, add two ladles of the warm vegetable broth (or hot water) to the pan with the peas and allow the liquid to simmer for about 5 minutes. After the peas have had a chance to infuse with the broth, pour in the strained pea broth, and season with salt and pepper. Bring the mixture to a gentle boil.
Once the broth is boiling, stir in the Vialone Nano rice. Adjust the seasoning if needed, and continue to cook the rice, stirring often with a wooden spoon. Keep the heat moderate to ensure the rice cooks evenly, allowing it to absorb the flavors of the peas and broth. Cook until the rice is al dente, which should take about 18 to 20 minutes.
For an extra touch of flavor, you can stir in more finely chopped parsley towards the end of the cooking process. Once the rice is cooked, remove the pan from the heat and stir in the grated Grana Padano cheese, allowing it to melt into the dish, adding richness and creaminess.
Your Risi e Bisi is now ready to be served! The creamy rice with sweet peas and a hint of pancetta and cheese makes for a delightful, comforting meal. Perfect for family dinners or special occasions, this dish showcases the simplicity of Italian cooking at its best. Enjoy this delicious risotto while it’s hot, garnished with a final sprinkle of fresh parsley if desired.
Note: For an even creamier texture, feel free to adjust the amount of broth or add an extra tablespoon of butter towards the end of the cooking process.
