Risi e Bisi
Dive into the comforting flavors of Venetian cuisine with Risi e Bisi, a timeless Italian dish that masterfully blends the heartiness of risotto with the delicate sweetness of fresh peas. This creamy rice and pea medley, enhanced by savory pancetta and a hint of Parmesan, delivers a perfect balance of richness and freshness. Slowly simmered with ladlefuls of hot vegetable stock, the Arborio rice absorbs layers of flavor, resulting in a velvety texture that's irresistibly satisfying. Finished with a touch of butter, freshly ground black pepper, and a sprinkle of parsley, Risi e Bisi is a vibrant and hearty meal that embodies simplicity and elegance. Ready in just 45 minutes, this recipe is ideal for showcasing the beauty of seasonal peas, though frozen peas make an equally delicious substitute. Serve it as a cozy entrée or an elegant starter for a taste of authentic Italian comfort food.
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Recipe Information
Ingredients
- 2 tablespoons Extra virgin olive oil
- 100 grams Pancetta, finely diced
- 1 medium Onion, finely chopped
- 300 grams Fresh peas (or frozen if unavailable), thawed
- 300 grams Arborio rice
- 1.2 liters Vegetable stock, hot
- 50 grams Unsalted butter
- 50 grams Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped
Instructions
Heat the olive oil in a large pan over medium heat. Add the diced pancetta and cook until it starts to crisp, about 4-5 minutes.
Add the chopped onion to the pan and sauté until it becomes translucent, about 5 minutes.
Stir in the fresh peas and cook for an additional 3 minutes until they begin to soften.
Add the Arborio rice to the pan and stir well to coat the grains in the oil and pancetta fat, cooking for a minute to lightly toast the rice.
Start adding the hot vegetable stock, one ladleful at a time, while continuously stirring the rice. Allow each ladleful of stock to be absorbed before adding the next.
Continue this process for about 20 minutes, or until the rice is creamy and tender but still al dente.
Stir in the butter and grated Parmesan cheese until combined and the risotto becomes creamy.
Season with salt and freshly ground black pepper to taste.
Remove from the heat and let it rest for a couple of minutes. Stir in the fresh parsley just before serving.
Serve immediately, garnishing with additional Parmesan if desired.
Nutrition Facts
Calories |
1940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.7 g | 161% | |
| Saturated Fat | 52.6 g | 263% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 9344 mg | 406% | |
| Total Carbohydrate | 152.6 g | 55% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 28.1 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 775 mg | 60% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1892 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
