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My recipe
Risi e bisi
Introduction
This dish comes from Veneto (Venice) – a region in Italy. The name of the dish sounds a bit unusual for us, but not for Venetians, in the local dialect bisi is the name for the young pea.
- 250 g Arborio rice
- 1 medium-sized onion
- 60 g pancetta
- 300 g fresh peas
- 80 g grated Parmigiano
- 1/2 celery stalk
- 60 g butter
- 1,25 l vegetable or chicken broth
- Bay leaf, thyme, parsley
- Salt, pepper
- Bring the broth to the boil, add thyme, bay leaf, parsley, reduce the heat and allow to simmer
- Chop finely onion, celery and pancetta
- Heat a bit of olive oil in a pan and fry pancetta until golden
- Add chopped onion and celery and fry for 3-4 min, stirring 2-3 times
- Add rice and fry for 2-3 min stirring constantly
- Remove the herbs from the broth and add half cup of the simmering broth to the rice
- Keep on adding the rest of the broth a ladle at a time
- Simmer very gently for 20-25 min
- Heat a bit of butter on a pan and toast the peas, add to the rice
- Remove from the heat, add butter, grated cheese, stir and cover with the lid
- Allow to rest for 3-4 min
- Serve with grated Parmigiano
Thoughts and Ideas
It is important to use fresh peas or at least frozen ones. I take Parma ham instead of pancetta.
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