Risi e bisi isn’t a normal peas risotto. It’s much more like a soup. When properly prepared, it requires a spoon, not a fork. It’s simple and yet so full of flavour. Risi e bisi is a very traditional spring dish in the area of Venice and just reminds of childhood, hills and family to me.
Being born in the Colli Euganei region, risi e bisi are a must and a real childhood and comfort food. On March 25th, we used to go and get fresh peas, peel them out and prepare this rice soup we would eat for days. Of course, you can make it with frozen peas too. It’s not the same, but you can get a similar experience. In case you can get fresh peas, use the pods for the broth, and add diced pods to the dish itself. you’ll be surprised.
“Lives are snowflakes – forming patterns we have seen before, as like one another as peas in a pod, but still unique.”
Neil Gaiman
Risi e Bisi – Venetian Rice and Peas
Equipment
- pot
- Pot with Hot Broth
Ingredients
- 100 gr Risotto Rice Arborio or Carnaroli
- 60-80 gr Pras Fresh or Frozen
- 1/2 Onion
- 40 gr Cream Cheese or Butter I used Cream Cheese
- 500 ml Broth or Water with Broth Cube
- 1 tbsp Olive Oil
- as required Salt and Pepper
For the Topping
- 30 gr Blue Cheese
- 1-2 tbps Pesto I made a quick Peas Pesto with 30 gr Peas, 4-5 Hazelnuts, 1 tbsp Olive Oil, 1 tbsp grated Parmesan, 2 Mint Leaves
Instructions
- Warm up the broth in a pot and leave aside, keeping it warm. In another pot, warm up some olive oil. Dice the onions and cook them in the olive oil for about 2-3 minutes, until transparent. Add the rice and stir it in for about 2 minutes, before start adding the broth. In case you are using fresh peas, add them to the pot now.
- Stir and cook the rice, always adding water when it dries out for about 10 minutes. It needs to be more liquid and cooked than a normal risotto. I case you are using frozen peas, add them to the rice now, otherwise continue adding water and stirring.
- Taste the rice, it should be tender after about 8 minutes, season with salt and pepper. Once cooked, move the pot out from the hob and add the cream cheese or butter, depending on how rich you'd like the risotto.
- Serve with some blue cheese and pesto, and parmesan too if you like. Get a spoon and enjoy!
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!
