tagAlt.risi e bisi

Venetian Rice with Peas - 'Risi e Bisi' Recipe

This recipe is so traditional and unique, that it has been deposited at the Venetian Chamber of Commerce and has very precise rules and ingredients.

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'Risi e bisi' is Venetian for 'rice and peas', and it is a traditional recipe from the region of Veneto, in particular from the Venetian food culture.

Risi e bisi is a soft risotto, prepared with peas and traditionally with Vialone Nano rice. It is soft and scrumptious, thanks to the butter and the parmesan cheese added at the end.

This recipe is so traditional and unique, that it has been deposited at the Venetian Chamber of Commerce and it has very precise rules and ingredients.

That being said, each Venetian family has their own secret recipe, and the one that we are giving you today is a simple one that everyone can make at home with simple and easy-to-find ingredients.

Are you a fan of risotto? Take a look at our risotto recipes in our menu and be inspired today!

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Ingredients

for 4 servings

Risi e Bisi Ingredients

  • Peas 320 grams
  • Onion 1
  • Parsley (Stem) 4
  • Chicken Broth 2 liter
  • Extra-virgin olive oil 2 table-spoon
  • Salt and Pepper as needed
  • Carnaroli Rice (for Risotto) 320 grams
  • Butter 30 grams
  • Parmesan cheese (Grated) 30 grams

Try it with...

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Filippo Bartolotta

Filippo Bartolotta

Lugana DOC Spumante Wine - Metodo Classico and/or Charmat

0.75l

The Lugana Spumante DOC is a fine example of a cemented, reliable wine-making tradition

View product

Preparation

for 4 servings

Step

1

Of 3

Prepare the base with peas

Shell the peas if you are usinv fresh peas. Peel the onion and chop it very finely.

Wash the parsley, select the leaves and chop finely on a cutting board. Heat the broth.

In a pot, put the oil and onion and brown over medium heat.

Add the peas and stir. Add a pinch of salt and chopped parsley, cook for a few minutes over high heat, then add a ladleful of stock.

Wait for it to come to the boil, then lower the heat, cover and cook for 10 minutes over medium heat.

Add more broth if the cooking liquid becomes too dry.

Step

2

Of 3

Add the rice

After the cooking time has elapsed, uncover the lid, allow any excess liquid to dry and add the rice.

Cook stirring for one minute, then add 4-5 ladles of boiling broth and set the timer according to the cooking time of the type of rice being used (usually 15-18 minutes).

Continue adding broth as it is absorbed, stirring occasionally, without allowing the mixture to dry out too much, otherwise it will cook poorly and unevenly.

Step

3

Of 3

Complete the dish

When the rice is cooked, but al dente, turn off the heat, add the butter in small pieces, the Parmigiano, a generous grinding of pepper and stir until it is completely absorbed, adding as much broth as necessary to make the rice soft.

Allow to rest for one minute and serve immediately.

Try it with...

more wines...

Filippo Bartolotta

Filippo Bartolotta

Lugana DOC Spumante Wine - Metodo Classico and/or Charmat

0.75l

The Lugana Spumante DOC is a fine example of a cemented, reliable wine-making tradition

View product

...Great Italian Goddies!

Lugana DOC Spumante Wine - Metodo Classico and/or Charmat

0.75l

The Lugana Spumante DOC is a fine example of a cemented, reliable wine-making tradition

View product

Lugana DOC Spumante Wine - Metodo Classico and/or Charmat

0.75l

The Lugana Spumante DOC is a fine example of a cemented, reliable wine-making tradition

View product

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