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Risi e Bisi
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Lulu Grimes
Published 2009
Risi e bisi (rice and peas) is served much wetter than most other risottos. The consistency should be more like a thick soup than a risotto.
Ingredients
1.5 litres 6 cups 2 teaspoons
Method
- Pour the stock into a saucepan. Bring to the boil, then reduce the heat and keep at a low simmer.
- Heat the oil and half the butter in a large wide heavy-based saucepan and cook the onion and pancetta over low heat for 5 minutes, or until softened. Stir in the parsley and peas and add two ladlefuls of the hot stock. Simmer for 6–8 minutes.
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