Risi e Bisi
Literally rice and peas, this iconic Venetian dish, is elevated to elegant when made with the first spring peas of the season.
Ingredients
- 6 cups homemade or purchased chicken broth
- 3 tablespoons unsalted butter, divided
- 1 shallot, minced
- 1 cup arborio rice
- ½ cup dry white wine such as Pinot Grigio or Sauvignon Blanc
- 1½ pounds English peas, shelled, about 1½ to 2 cups
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons minced flat-leaf Italian parsley
- ½ teaspoon sea or kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- In a saucepan over medium high heat, bring the chicken broth to a near boil. Reduce the heat to low and keep the broth at a simmer.
- In another saucepan over medium high heat, heat 2 tablespoons of the butter. When it foams, add the shallot and stir until soft, 2 to 3 minutes. Add the rice and stir until shiny and opaque, another 2 to 3 minutes. Add the wine. Stir once or twice, and when the liquid is almost absorbed, pour in 2 cups of the hot broth. Stir several times until the broth is almost absorbed, 5 to 6 minutes. Add another 2 cups of the broth and repeat.
- Transfer 1 cup of the broth to a small saucepan and add the peas. Bring to a near boil, then reduce the heat to medium. Cook until peas are tender to the bite, 10-15 minutes, depending on size and age of the peas. When done, transfer peas and their broth to the rice and gently stir.
- Taste the rice. It should be tender to the bite, but not mushy. Add additional broth if needed to continue cooking the rice. When the rice is done, stir in the remaining 1 tablespoon of butter, and the Parmesan cheese, parsley, salt and pepper, The mixture should be very creamy. Taste and adjust salt and pepper as desired.
- Serve hot.
