Risi e Bisi, Italian Rice and Peas

Risi e bisi is a classic one-pot dish from the Veneto region in Italy.  It is typically made with arborio or carnaroli rice, the short-grain varieties that grow along the flooded plains of the Po River.  This rice dish has a soft and creamy consistency, even though it does not require the constant stirring and the little-by-little addition of the stock that a risotto would require.  The finished dish should be looser than a risotto and more like a thick soup.

There are two versions of this dish.  The most traditional one is vegetarian, and is made with shallots, rice, peas (fresh or frozen) and lots of Parmesan cheese. The second variation includes some diced prosciutto or cubed ham, which is added towards the end of the cooking time.  A generous sprinkle of freshly grated Parmesan cheese and a squeeze of fresh lemon round up the flavors. This is a beloved dish of Italians of all ages, and, the short list of ingredients make it an “easy-peasy” recipe for busy weeknight dinners!

Rice e Pisi, Italian Rice and Peas

 

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Author: Marilena Leavitt

Recipe type: Side dish

Serves: 5-6 servings

Ingredients

• 4 cups vegetable or chicken stock, hot
• 2 TBSP. olive oil
• 2 TBSP. butter
• 2 small shallots, minced
• 1 garlic clove, minced
• 1½ cup Arborio rice
• 1 cup fresh or frozen young peas, thawed
• --- salt and pepper
• 2 TBSP. parsley, chopped
• ½ cup freshly grated Parmesan cheese
• 1 TBSP. fresh lemon juice

Instructions

1. Heat the olive oil and the butter in a medium-sized pot over medium-high heat. When it is hot, add the shallots and stir well. Sauté for 2-3 minutes and then add the garlic. Cook for two more minutes.
2. Pour in the rice, stir again and sauté for 2-3 minutes.
3. Add three and a half cups of the hot stock into the pot, stir well, partially cover and adjust the heat so it bubbles at a slow boil, until the rice is tender but firm to the bite, about 20 minutes. Stir occasionally while the soup is cooking. Towards the end of the cooking time, stir in the peas and season with salt and pepper. Check the consistency and add the last ½ cup of the stock.
4. When the rice is done, stir in the parsley, the Parmesan cheese and the lemon juice. Taste and adjust the seasoning. Serve in warm bowls with some extra Parmesan cheese and a few lemon wedges on the side.

Notes

If using fresh peas, increase their cooking time by adding them at the beginning, along with the rice.

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