Risi e Bisi simply means rice and peas, and the dish is traditionally made with the fresh new peas of spring. If fresh peas are not available, you can easily make it with frozen peas. It’s really easy to make and very family-friendly.
How to make Risi e Bisi ( Italian Rice and Peas ) recipes!
Heat the olive oil in a medium-sized pot over medium-high heat. add the shallots and stir to combine. Let these sauté for 2-3 minutes.
Add the garlic and the diced prosciutto to the pot with the shallots, stir well and cook for another 1-2 minutes.
Pour in the rice, stir again and sauté for 2-3 minutes, stirring constantly.
Pour in chicken broth, cover, and let simmer. Cover the saucepan. Simmer for 20 minutes or until rice is cooked. Stir occasionally.
Keep adding stock, letting it cook down, and stirring until you’re done with the simmering stock. If you think you are going to need more water, add more to the simmering stock.
Add peas, and add salt. Keep stirring until the water has almost cooked away.
When the rice is cooked, Remove from the heat, add the black pepper and give it a really good stir to incorporate. Taste a little bit to check the seasoning and add more salt and pepper if necessary. Add the parsley and the parmesan and mix well.
Risi e Bisi (Italian Rice & Peas) is a simple, humble, and comforting one-pot recipe that originates from Venice.
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Risi e Bisi ( Italian Rice and Peas )
- pot
Equipment
- pot
Ingredients
- 1 cup fresh or frozen peas
- 1/4 pound diced prosciutto
- 2 tablespoons extra virgin olive oil
- 2 shallots minced
- 2 garlic cloves minced
- 1 cup Arborio or other risotto rice
- 2 cups vegetable or chicken stock
- 2 or more cups of water
- 1/2 teaspoon freshly ground black pepper plus more salt to taste
- 2 tablespoons parsley chopped
- 1/4 cup grated parmesan cheese
Instructions
- Using a fine-mesh strainer, rinse and drain the rice. Set aside.
- Heat the olive oil in a medium-sized pot over medium-high heat. add the shallots and stir to combine. Let these sauté for 2-3 minutes.
- Add the garlic and the diced prosciutto to the pot with the shallots, stir well and cook for another 1-2 minutes.
- Pour in the rice, stir again and sauté for 2-3 minutes, stirring constantly.
- Pour in chicken broth, cover, and let simmer. Cover the saucepan. Simmer for 20 minutes or until rice is cooked. Stir occasionally.
- Keep adding stock, letting it cook down, and stirring until you’re done with the simmering stock. If you think you are going to need more water, add more to the simmering stock.
- Add peas, and add salt. Keep stirring until the water has almost cooked away.
- When the rice is cooked, Remove from the heat, add the black pepper and give it a really good stir to incorporate. Taste a little bit to check the seasoning and add more salt and pepper if necessary. Add the parsley and the parmesan and mix well.
