photo credit: The Marmot
When I first ran across the simple Italian dish called Risi e Bisi, I just loved the name. Sounds so much cuter than rice and peas. I thought it was pretty much just a risotto with peas added, but I found I was incorrect. This dish is actually considered a soup – although it is quite a thick soup indeed. Some cooks even make it thick enough to eat with a fork!
This classic simple Italian dish originated in Venice, where it is surely the favored of all the many, many rice dishes that Venetians prepare. In the days of the Republic of Venice, a feast was held each April to honor Saint Mark. Risi e Bisi was always the first dish served and it surely used the wonderful fresh young peas that were available in late April.
Have you ever tasted peas that had just been picked off the vine? Simply marvelous. If you must, you can use frozen peas for this dish, but if you are lucky to find some fresh ones, the simple Italian risi e bisi will be outstanding.
Put half a stick of butter in a stockpot and saute a few tablespoons of chopped onion in the butter over medium heat until they are pale gold. You could also saute in some finely minced pancetta or diced rosciutto if you like. Now it is time to add the peas. If you are using fresh, you will want about two pounds unshelled weight or 10 ounces of frozen peas. Add 1 teaspoon of salt along with the peas and saute for 2 minutes. Add 3 1/4 cups of the best meat broth you can make or find and bring to a boil. Add 1 cup of raw Arborio rice and 2 tablespoons of chopped parsley. Stir, cover and cook at a low, slow boil for 15 minutes until the rice is tender but firm. Stir from time to time to avoid sticking and correct the seasonings as you go along. Just prior to serving your gourmet Italian risi e bisi, stir in half a cup of grated parmesan cheese and serve!
