Risi e Bisi

I doubt that the origin of ‘Risi e Bisi’ is well-known. It is actually an Italian dish, originally
called ‘Risi e Bisi’ [pronunciation: ri:zi-e- bi:zi], which simply means ‘rice and peas’.

It’s not only the name but its ingredients refer to its origin; this Italian one-plate dish is a mix
of rice and peas. In Italy it is usually served as an appetizer or soup (a kind of primo piatto),
As for its consistency it is prefer a thick, soup-like, luscious dish. Honestly for Italians it’s a
thick soup with rice and peas, originally cooked with high quality Italian bacon – pancetta.

Risi e Bisi is a deservedly delicious Italian dish, so it’s worth a try!

Risi e bisi – find the original recipe below

  1. If you have the opportunity to use fresh beans, shell the peas and cook the pods or
    even the stems in the vegetable stock over low flame first.
  2. In case fresh peas are not available, use frozen peas, if possible first peas, that’s the
    tastiest type. Throw the frozen peas into the boiling stock, cook over a low flame for
    about 5 minutes and allow the frozen vegetables to defrost in it. It’s important to note
    that both cases require hot vegetable stock (click on the link for the recipe) before you
    start cooking your ‘Risi e bisi’.

    risi e bisi
    Defrost peas in the hot vegetable stock
  3. Use a larger pan, smelt half of the butter and add the oil. Add the small diced onions
    and the finely chopped parsley. Sauté onions for about 3-4 minutes until they are
    translucent.
  4. Add the peas and a ladle of vegetable stock and cook over low flame for 5 minutes.
  5. Pour the remaining stock into the peas and add the rice. Stir frequently until rice is al
    dente, which means it is cooked, tender, but firm to the bite.
  6. risi e bisi
    Add peas

    Cook times of risotto rice is usually written on the box of the rice. By Vialone nano type it
    takes about 16-18 minutes. Prepare a small amount of hot water or stock for the case your rice
    absorbs too much liquid, or it is too dry.

    As for the texture, the original ‘Risi e bisi’ is a thick soup, it is more luscious as the
    commonly known Italian risotto.

    risi e bisi
    Cook the rice until al dente
  7. Take your pan off the heat, add grated Parmesan cheese and the remaining butter, serve
    hot.
  8. risi e bisi

The origin of ‘Risi e bisi’

‘Risi e bisi’ is the special spring dish of the province of Venice (region Veneto): the fresh
peas and the taste of parsley provides grandiose flavors to your plates. According to
Wikipedia and other sources its origin is traceable to the celebrating of spring: ‘Risi e bisi’
was the first dish served at the dinner given by the Doges – the patron saint of the city – each
April 25 in honor of San Marco.

Remark: there is 50 g (1/4 cup) pancetta (Italian bacon) among the ingredients of the original Risi ebisi recipe. I omitted this, but in case you want to prop up your dish, toast pancetta together
with the onions at the beginning.

risi e bisi

risi e bisi

Risi e Bisi

Balazs
0 from 0 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Appetizer, Main Course
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 5 cups frozen peas (or 1 000 g fresh peas with pods and stems)
  • 1 cup risotto rice (Vialone nano)
  • 1/2 stick of butter
  • 4 tablespoon olive oil
  • 4 cups vegetable stock
  • 1 whole onion
  • 1/2 cup grated Parmesan cheese
  • salt
  • pepper

Instructions
 

  • If you have the opportunity to use fresh beans, shell the peas and cook the pods or even the stems in the vegetable stock over low flame first.
  • Use a larger pan, smelt half of the butter and add the oil. Add the small diced onions and the finely chopped parsley. Sauté onions for about 3-4 minutes until they are translucent.
  • Add the peas and a ladle of vegetable stock and cook over low flame for 5 minutes.
  • Pour the remaining stock into the peas and add the rice. Stir frequently until rice is al dente, which means it is cooked, tender, but firm to the bite.
  • Take your pan off the heat, add grated Parmesan cheese and the remaining butter, serve hot.

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