Risi e Bisi e Venetian Thing???

Kim’s Kitchen

Risi e Bisi Risotto

This is a traditional dish from the Veneto area, and it has many variations.

Risi e Bisi means rice and peas, and the dish is made with the fresh spring peas. If making out of season and fresh peas are not available, you can easily make it with frozen peas, never canned!!!

4 Portions / 4 Servings

Ingredients:

½ C Guanciale, in thin strips (or Pancetta)

4 C Water

1 tsp Salt

3 ea Garlic, cut in ½

3 C Peas Fresh (frozen work well)

1 C Onion, chopped

1 C Risotto Rice

1/2 C White Wine

2 Tbsp Butter

1/2 C Parmigiano-Reggiano Cheese, grated

Fresh Parsley, plus more for garnish

Instruction:

1. Heat pan and fry Guanciale (or Pancetta) in its own fat, until crispy. Set aside. Saving the oils rendered from the Guanciale in the same pan for Sautéing.

2. In a different pot bring water to boil, with salt and blanch Peas for 3 min if frozen, 4 min if fresh. Saving the water, strain peas and divide them in two different containers.

3. With an Emersion Blender, blend ½ the peas, adding water if too thick. Set aside.

4. In the oils left in the Guanciale pan, add Onion, Garlic and cook stirring often, until softened and beginning to brown, 4 to 6 minutes.

5. Stir rice into the pot with onions and garlic, cook, for 1 minute. Add Guanciale and mix well.

6. Add wine, stirring, until evaporated, 30 seconds to 1 minute.

7. Adding broth, a ladle at a time and continue to repeat as liquid evaporates and continue adding broth until rice is ¾ almost done.

8. Add the blended peas and keep cooking. Adding the saved Pea water only if it gets to dry.

9. When Rice is tender, remove from heat; stir in Cheese, Butter, Parsley, and remaining Peas.

10. Divide among bowls; garnish each serving with additional Cheese and chopped Parsley.