Risi e Bisi
Venice's spring dish — risi e bisi, rice and peas. Presented to the Doge of Venice on St Mark's Day (25 April) using the first fresh peas of the season. Neither a risotto nor a soup but something between the two — all'onda, "wavy", pourable but not liquid. Made with Vialone Nano rice, fresh peas and their pods (cooked for the stock), prosciutto crudo and Parmesan.
- Total
- 35 min
- Serves
- 4
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Simmer pea pods in 1.5L water 20 minutes; strain and keep this green stock warm.
About 4 min
Sauté onion in butter and oil until soft. Add prosciutto; cook 2 minutes.
About 9 min
Add peas; stir 1 minute. Add rice; toast 1 minute.
About 9 min
Add pea pod stock a ladle at a time, as with risotto, stirring frequently. Total 18–20 minutes. The consistency should be looser than risotto — all'onda (wavy).
About 9 min
Off heat: stir in cold butter, Parmesan and parsley. Season. It should pour slightly. Serve immediately in wide bowls.
About 3 min
Nutrition per serving (estimate)
- Calories
- 440
- Protein
- 20 g
- Carbs
- 62 g
- Fat
- 14 g
- Fibre
- 6 g
- Sugar
- 6 g
- Sodium
- 560 mg
Contains: dairy, eggs
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Recipe by Boon Tools.