Risi e Bisi

Name: Risi e Bisi
Yield: Serves 4–6
Cuisine: Italy
Ingredients: 2 tablespoons chopped parsley; 1 small white onion, chopped; 900 g (2 lb) fresh peas, shelled or 450 g (1 lb) frozen peas; 1.75 litres (59 fl oz/7 cups) hot vegetable broth; 125 ml (4 fl oz/½ cup) white wine; 250 g (9 oz) risotto rice; 2 tablespoons grated parmesan; 12 thin slices cured unsmoked pancetta/rigatino (the peppery, salty one); 3 tablespoons olive oil; 1 tablespoon butter

Rice & Peas

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Venezia

By Tessa Kiros

Published 2008

About

This dish was traditionally good enough for the doges. It becomes an altogether different plate if you use shelled home-grown peas, & add the jackets to your broth as it simmers. If you are serving 6 you will want to have 4 more slices of pancetta to crisp up for the top. You could also add a fresh herb in here last minute.

Ingredients

900 g (2 lb) fresh peas, shelled or 450 g (

Europe
Italy
Dinner
Mediterranean

Method

____If you are using fresh peas, shell them & add the pods to your vegetable broth as it cooks.

____Chop 4 slices pancetta, reserving the rest for later. Heat the oil in a wide heavy-based saucepan or deep frying pan. Sauté the onion until golden & cooked through well. Add the chopped