Risi e Bisi Recipe

Introduction

Risi e Bisi is a classic Italian dish that beautifully blends the creaminess of risotto with the freshness of peas. This comforting yet light meal is perfect for spring when peas are at their peak.

Ingredients

• 2 tablespoons olive oil
• 1 medium shallot, diced
• 6 spring onions, white and light green parts only, diced
• 2 garlic cloves, finely chopped
• 250 g (8.8 oz) Carnaroli rice
• 1 litre vegetable stock
• 125 g (1 cup) fresh or frozen peas
• 30 g (2 tablespoons) butter
• 50 g (1/2 cup) grana padano, grated
• Salt and black pepper to taste

Instructions

1. Step 1: Heat the olive oil in a Dutch oven or a large pot and sauté the diced shallot for 1-2 minutes over medium heat until softened.
2. Step 2: Add the diced spring onions and chopped garlic, cooking for another minute. Stir in the Carnaroli rice and toast it for 1-2 minutes, stirring frequently to coat the grains evenly.
3. Step 3: Pour in a ladle of the vegetable stock and bring it to a boil. Add the peas, then stir in the remaining stock. Reduce the heat and let it simmer gently for 10-15 minutes until the rice is al dente. Ensure there is plenty of liquid left; add more stock if it starts to dry out.
4. Step 4: Remove the pot from heat and stir in the butter and grated grana Padano. Season with salt and freshly ground black pepper to your taste. Let the dish sit for 5 minutes to absorb the flavors.
5. Step 5: Serve the risi e bisi hot, topped with extra grated grana Padano and freshly chopped parsley if desired.

Tips & Variations

• Use fresh peas in season for the best flavor, or frozen peas as a convenient alternative.
• For a richer dish, add a splash of white wine when toasting the rice.
• Vegetable stock can be substituted with chicken stock for a deeper taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, add a little broth or water to loosen the rice and heat gently on the stove to preserve the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Carnaroli rice is preferred for its creamy texture, but Arborio rice can be used as a substitute with similar results.

Is it necessary to use grana Padano cheese?

Grana Padano adds authentic flavor, but Parmesan cheese is an excellent alternative that works well in this recipe.

Risi e Bisi Recipe

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4.9 from 130 reviews

Risi e Bisi is a traditional Venetian dish resembling a thick soup or risotto, featuring Carnaroli rice and fresh peas simmered in vegetable stock, finished with butter and grana Padano cheese for a creamy, comforting texture. This simple yet flavorful Italian classic is perfect for spring when fresh peas are in season.

• Author: nova
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Ingredients

• 2 tablespoons olive oil
• 1 medium shallot, diced
• 6 spring onions, white and light green parts only, diced
• 2 garlic cloves, finely chopped
• 250 g (8.8 oz) Carnaroli rice
• 1 litre vegetable stock
• 125 g (1 cup) fresh or frozen peas
• 30 g (2 tablespoons) butter
• 50 g (1/2 cup) Grana Padano cheese, grated
• Salt and black pepper to taste

Instructions

1. Sauté Shallots: Heat the olive oil in a Dutch oven or large pot over medium heat. Add the diced shallot and sauté for 1-2 minutes until softened but not browned.
2. Add Aromatics and Rice: Add the diced spring onions and finely chopped garlic to the pot and cook for 1 more minute, stirring frequently. Then stir in the Carnaroli rice and toast it for 1-2 minutes to lightly brown the grains, stirring often to prevent sticking.
3. Add Stock and Peas: Pour in a ladle of vegetable stock and bring the mixture to a boil. Add the fresh or frozen peas, then pour in the remaining stock. Lower the heat to maintain a gentle simmer and cook for 10-15 minutes until the rice is tender but al dente, stirring occasionally. If the mixture looks too dry during cooking, add a little more vegetable stock to maintain a creamy consistency.
4. Finish with Butter and Cheese: Remove the pot from heat. Stir in butter and grated Grana Padano cheese until melted and fully incorporated. Season with salt and freshly ground black pepper to taste. Let the dish rest for 5 minutes to thicken slightly and develop flavor.
5. Serve: Spoon the risi e bisi into bowls, topping with extra grated Grana Padano and optionally some freshly chopped parsley for garnish. Serve immediately for best taste and texture.

Notes

• Using Carnaroli rice is traditional and recommended for its ability to absorb liquid while remaining firm.
• Fresh peas will provide the best flavor, but frozen peas can also be used as a convenient alternative.
• Maintain enough liquid while simmering to keep the dish creamy rather than dry.
• If you prefer a richer texture, you can add a splash of cream along with the butter and cheese.
• Pair with a light white wine such as Pinot Grigio for an authentic Venetian dining experience.

Keywords: Risi e Bisi, Venetian soup, Italian rice dish, Carnaroli rice recipe, pea soup risotto, spring Italian recipes, vegetarian Italian dishes