Risi e bisi

Name: Risi e bisi
Yield: Feeds four
Cuisine: Italy
Ingredients: 2 cups fresh, shelled peas; 2 tbsp finely chopped parsley; 1 onion, finely chopped; 1 tbsp extra virgin olive oil; 2 tbsp butter; 4 slices prosciutto or pancetta; 4 slices prosciutto or pancetta; salt and freshly ground black pepper; salt and freshly ground black pepper; 3 tbsp freshly grated Parmigiano cheese; 2 cups fresh, shelled peas; 1 tsp sugar; 6 cups hot chicken broth; 300 g (11 oz) arborio rice

Preparation info

Feeds
four

Difficulty
Easy

Appears in

Old Food

By Jill Dupleix

Published 1998

About

It’s not a risotto, nor is it a soup, but some Venetian concept in between that is slightly soupy but should still be able to be eaten with a fork. Risi e bisi (rice and peas) used to be served on April 25th at the annual feast of San Marco, the patron saint of Venice, in celebration of the first springtime peas from the kitchen gardens of the Venetian lagoons.

Ingredients

Europe
Italy
Supper
Gluten-free
April
Venice

Ingredients

Method