Salad of Rice & Green Peas

Name: Salad of Rice & Green Peas (Insalata ‘Risi e Bisi’)
Yield: Serves 6
Cuisine: French
Ingredients: sea salt; 900 g fresh pea pods, shelled [retain 12 empty pods]; 2 small white onions, 1 peeled and 1 finely diced; 40 ml extra virgin olive oil; 220 g vialone nano risotto rice; 500 ml light chicken stock, well salted; 100 ml water; freshly ground white pepper; 80 ml extra virgin olive oil; 40 ml dry white wine; Parmigiano Reggiano, very thinly shaved, to garnish; sea salt and freshly ground white pepper; sea salt and freshly ground white pepper; 20 ml aged white-wine vinegar [such as Forum Chardonnay vinegar], or to taste; 20 ml aged white-wine vinegar [such as Forum Chardonnay vinegar], or to taste

Insalata ‘Risi e Bisi’

Preparation info

Serves
6

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

Risi e bisi is a type of risotto and a Venetian specialty. This simple salad is a take on that lovely dish. Serve it as part of an antipasto selection or as a salad with other dishes for a casual summer lunch, preferably outdoors where food often tastes more exciting.

Ingredients

2 small white onions, 1 peeled and 1 finely diced
sea salt
900

Europe
Oceania
Australian
France
Australia
Lunch
Side dish
Gluten-free
Mediterranean
Summer

Method

Preheat the oven to 110°C. Bring a saucepan with plenty of water and the whole onion to the boil, then season on the salty side. Add the peas and pods and cook for 3-8 minutes or until tender but certainly not soft. Drain in a colander and refresh under cold run