Risi e Bisi is a classic recipe from Venice, Italy. This is the original recipe recorded in the Chamber of Commerce of the city of Scorzè. As most classic italian food it’s a simple but tasty recipe, the procedure is basically the same as a risotto.
Ingredients for 2 people:
200g (1⅓ cup) fresh or frozen peas
160g (⅔ cups) Vialone Nano rice (Arborio or Carnaroli also good)
About 1L (4¼ cups) vegetable or meat broth
1 white onion
Chopped parsley
25 ml (2 tbsp) Extra virgin olive oil
20g (1½ tbsp) cold butter
30g (3 tbsp) grated Parmigiano Reggiano (not too aged, max 24 months)
Salt and pepper to taste
(optional) pancetta, meat risi e bisi is also a classic
1) Prepare the broth in advance. While cooking always keep it hot.
2) In a casserole, heat the olive oil with the peas, onion, parsley and half a glass of water. Cook on a medium/medium-low flame for 10-15 mins or until water is absorbed.
3) Lightly salt (we’re adding more salt later plus the cheese, so don’t exaggerate) and add the rice and broth (should slightly cover the rice)
4)Cook for about 10-12 mins (check what your rice box says), during this time add broth and stir when needed.
5) When it’s done, check for salt and turn off the heat and cover, let it rest for about 5 mins
6) After resting, stir in vigorously the cold butter and the grated Parmesan, along with a bit of freshly ground pepper and some hot broth. It shouldn’t be a classic risotto “all’onda” but more soupy, so in case add a bit more broth.
Enjoy!
Chapters
00:00 Ingredients
01:27 Cooking
02:50 Almost ready to eat!
#venice #italianfood #food #risiebisi
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