Italy | Soups & Stews | Peas | Rice | Spring

Risi e Bisi

(Italian stewed rice & peas)

Yield: 3-4 servings


INGREDIENTS PREP AMOUNT
Pancetta or salt pork chopped finely 2 Tbsp
Onion minced 1/2 each
Peas, fresh 2 cups
Rice, Arborio or carnaroli 1 1/2 cups
Stock or water simmering 4 cups
Parmesan grated 1/2 cup
Parsley, fresh minced 1 Tbsp
Salt & pepper to taste

METHOD

Basic Steps:  Sauté → Simmer → Garnish
  1. In a large saucepan, sauté pancetta or salt pork over medium heat until it gives off most of its fat.
  2. Add onions and sauté, stirring, till translucent. Add peas and rice and a big pinch of salt. Stir for about 1-2 minutes to heat through.
  3. Pour in about 3 cups of the simmering stock. Stir in well and bring to a simmer. Turn heat to low and let simmer about 15 minutes, stirring occasionally.
  4. Pour in the rest of the stock. Let simmer 5 more minutes.
  5. Remove from heat and stir in Parmesan, parsley and salt and pepper to taste.

VARIATIONS

  • Substitute 2T of olive oil for the pancetta if you like.
  • Do not substitute regular long-grain rice in this dish. It will not develop the same creamy consistency. You can try it with another medium or short-grain rice though.

NOTES

  • Risi e bisi is favorite springtime dish in the Veneto region of northern Italy. It is a thick soup, not a risotto, so you should add enough stock to keep its consistency somewhat loose. And try to use fresh peas if you can. They make a much more flavorful dish and impart a brighter green.