Risi e bisi is a traditional Venetian dish, consisting of risotto with green peas. It is a simple but delicious dish that has been enjoyed for centuries in the Veneto region of Italy. The dish is made with Arborio rice, fresh green peas, olive oil, onion, and parmesan cheese. The peas are added to the cooked rice, and the mixture is then cooked until the peas are tender and the risotto is creamy. The parmesan cheese is then added to the risotto to give it a rich flavor. This dish is usually served as a main dish, but it is also popular as a side dish. It is usually accompanied by a salad or a crisp white wine. Risi e bisi is a great recipe for entertaining, or for a quick and easy meal on a weeknight. Enjoy this classic Venetian dish as a reminder of the region’s culinary heritage!
Ingredients
1 cup white rice, or you favorite rice
4 cups of chicken broth
1 cup of water
1 onion, diced
2 cups of frozen baby sweet peas, thawed
2 oz pancetta, diced
3 tbsp olive oil
2 cloves of garlic, minced
1/2 cup grated parmesan cheese
3 tbsp parsley
1/2 tsp lemon zest
Method
In a large sauce pan, bring the chicken broth and water to a boil.
Heat olive oil in a dutch oven over low heat and cook the pancetta for 6-7 minutes.
Add the onion and saute until softened, about 5-6 minutes.
Add the garlic and saute for an additional minute.
Add the rice and saute for 1 minute.
Add the chicken broth mixture to the dutch oven, increase heat to high and bring to a boil.
Reduce heat to medium-low and cook rice until it is tender, but not mushy, about 15 minutes or according to the instructions for whichever type of rice you are using. Stir every 5 minutes to ensure even cooking.
Take dutch oven off of the burner and add the peas, parmesan, lemon zest, and parsley, and stir until well combined.
You can adjust the consistency of the rice with more water if it is too thick.
Season with salt and pepper, and optionally lemon wedges, and serve.
