Spring has officially arrived and it is time for an Italian spring dish: Risi e Bisi (rice and peas). If you never heard of it and wonder which part of Italy it’s from, I will tell you! It’s a dish from the Veneto region of Italy and typical from Venice, Vicenza and Verona.
Before we get started, I’ll help you say the name: REE-see ay BEE-see. It’s so much fun to say!!
I always have some frozen peas and I also have some canned (yes, if you open my cabinet, I have one can of peot a problem for us. If you aren’t so fond of peas, than you could add a little less, but then it really wouldn’t be a real risi e bisi!
some notes on this recipe:
Another fabulous spring pea recipe to try.
Risi e Bisi-Rice and Peas
- 2 tablespoons extra-virgin olive oil
- 1/2 small onion chopped
- 1 ounce pancetta coarsely chopped (1/4 cup)
- 1 Tablespoon chopped flat-leaf parsley
- 2 1/2 cups vegetable stock
- 3/4 cups peas
- 1/2 cup risotto rice arborio or vialone nano rice
- 1/2 cup freshly grated Parmigiano Reggiano additional for serving
- 2 tablespoons unsalted butter
- Salt and freshly ground pepper
- In a medium enameled cast-iron casserole, heat the olive oil until shimmering. Add the onion and cook over low heat until softened, about 7 minutes.
- Add the pancetta and 1/2 of the parsley and cook for 5 minutes. Add the stock, peas and rice and bring to a simmer over moderately high heat.
- Cover and cook over moderately low heat until the rice is tender and most of the liquid is absorbed, about 20 minutes. If too much of the liquid has absorbed and it seems to be too dry, add additional stock.
- Stir in the 1/2 cup of Parmigiano Reggiano, the butter and the rest of the parsley and season with salt and pepper.
- Spoon out the rice and peas into shallow bowls and serve at once, adding additional Parmigano Reggiano as desired while serving.