Risi e Bisi

Risi e Bisi Recipe from Italy - Ingredients and Directions

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Risi e Bisi is a classic Italian dish that translates to "rice and peas." It is a simple yet flavorful recipe that highlights the freshness of peas and the creamy texture of Arborio rice. This dish is perfect for a light and satisfying meal that can be enjoyed any time of the year.

History

Risi e Bisi has its origins in the Veneto region of Italy, where it is considered a traditional dish that is often served during the springtime when peas are in season. It is said to have been a favorite of the Doges of Venice, who enjoyed its delicate flavors and creamy texture.

Ingredients

8 tbsp of butter, divided
2 cups of freshly shelled peas
3.5 cups of good chicken stock
1 small onion, minced
2 slices of prosciutto, diced
1 cup of arborio rice
0.5 tsp of salt
1 tsp of freshly ground pepper
1 tbsp of finely minced parsley
1 cup of freshly grated parmesan cheese, divided

How to prepare

Melt 2 tbsp of butter in a medium-sized pan.
Once the butter has melted, add the peas.
Reduce the heat to the lowest setting and cook the peas covered for about 15 minutes. Be careful not to overcook.
Set the peas aside.
Heat the chicken stock until it begins to steam, then lower the heat and keep it ready.
Melt the remaining butter in a large, heavy pot.
Once the butter has melted, add the minced onion and sauté over medium heat until it becomes translucent.
Add the prosciutto and then the rice.
Sauté for 3 minutes or until the rice grains become translucent.
Begin adding the hot stock, one ladleful at a time, while stirring constantly.
Continue stirring until the stock is absorbed by the rice.
Keep adding stock until the rice becomes plump and reaches a desired texture, not too soft.
Taste for seasoning and add salt as needed, then add pepper.
Gently stir in the parsley and cooked peas, and cook for another 2 minutes.
Turn the mixture into a serving dish and sprinkle half of the Parmesan cheese on top.
Keep the remaining Parmesan cheese separate to be added at the table.
Serve immediately.

Variations

Add cooked shrimp or chicken for a protein boost.
Stir in some fresh herbs like mint or basil for extra flavor.
Use vegetable stock instead of chicken stock for a vegetarian version.

Cooking Tips & Tricks

Be sure to use fresh peas for the best flavor and texture in this dish.

- Stir the risotto constantly while adding the stock to ensure a creamy consistency.

- Taste the risotto as you go and adjust the seasoning as needed.

- Serve the Risi e Bisi immediately after cooking to enjoy it at its best.

Serving Suggestions

Risi e Bisi can be served as a main dish with a side salad or crusty bread. It can also be served as a side dish alongside grilled chicken or fish.

Cooking Techniques

The key to making a perfect Risi e Bisi is to slowly add the hot stock to the rice while stirring constantly. This helps to release the starch from the rice and create a creamy texture.

Ingredient Substitutions

If you don't have Arborio rice, you can use other short-grain rice varieties like Carnaroli or Vialone Nano. You can also use frozen peas if fresh peas are not available.

Make Ahead Tips

Risi e Bisi is best served immediately after cooking, but you can prepare the peas and stock ahead of time to save time when making the dish.

Presentation Ideas

Serve Risi e Bisi in a shallow bowl and sprinkle with extra Parmesan cheese and freshly ground pepper. Garnish with a sprig of parsley for a pop of color.

Pairing Recommendations

Risi e Bisi pairs well with a crisp white wine like Pinot Grigio or Sauvignon Blanc. It also goes well with a light salad or steamed vegetables.

Storage and Reheating Instructions

Risi e Bisi is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop, adding a splash of stock to revive the creamy texture.

Nutrition Information

Calories per serving

Each serving of Risi e Bisi contains approximately 400 calories.

Carbohydrates

Each serving of Risi e Bisi contains approximately 40 grams of carbohydrates.

Fats

Each serving of Risi e Bisi contains approximately 20 grams of fats.

Proteins

Each serving of Risi e Bisi contains approximately 15 grams of proteins.

Vitamins and minerals

Risi e Bisi is a good source of vitamin C, vitamin K, and folate from the peas. It also provides calcium and phosphorus from the Parmesan cheese.

Alergens

Risi e Bisi contains dairy (butter and Parmesan cheese) and pork (prosciutto), so it may not be suitable for those with dairy or pork allergies.

Summary

Risi e Bisi is a balanced dish that provides carbohydrates, fats, proteins, vitamins, and minerals in each serving.

Summary

Risi e Bisi is a classic Italian dish that celebrates the simplicity of fresh peas and creamy Arborio rice. With a few key ingredients and some patience, you can create a delicious and satisfying meal that is perfect for any occasion. Enjoy this dish as a main course or a side dish, and savor the flavors of Italy in every bite.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was many years ago, when I was just a young girl living in a small village in Italy. My grandmother, Nonna Maria, was known throughout the village for her delicious cooking and I always loved helping her in the kitchen.

One day, as I was flipping through Nonna Maria's old recipe book, I stumbled upon a recipe for Risi e Bisi. I had never heard of this dish before, but the ingredients and instructions intrigued me. Nonna Maria noticed my interest and smiled, telling me that Risi e Bisi was a classic Italian dish made with rice and peas, perfect for the spring season.

Nonna Maria explained that she had learned the recipe from her own grandmother, who had passed it down through the generations. She told me stories of how her grandmother would make Risi e Bisi for the family during the springtime, using fresh peas from the garden and homemade chicken broth. The dish was simple yet flavorful, a true taste of Italy.

I was eager to learn how to make Risi e Bisi myself, so Nonna Maria patiently guided me through the process. We started by sautéing onions and garlic in olive oil, creating a fragrant base for the dish. Then we added arborio rice, stirring it until it was coated in the oil and slightly toasted.

Next, we poured in hot chicken broth, a little at a time, and stirred the rice constantly. This slow and steady process helped the rice release its starches, creating a creamy texture without the need for heavy cream. Nonna Maria explained that this was the secret to making a perfect risotto.

As the rice cooked, we added fresh peas, letting them simmer until they were tender and sweet. Nonna Maria told me that the peas should be cooked just right – not too mushy, but still with a bit of bite to them. She also added a sprinkle of Parmesan cheese and a knob of butter for richness, stirring them in until the dish was creamy and luxurious.

Finally, we ladled the Risi e Bisi into bowls and garnished it with fresh parsley and a drizzle of olive oil. The dish was a beautiful shade of green, with the aroma of buttery rice and sweet peas wafting through the air. Nonna Maria and I sat down at the table and took our first bites, savoring the flavors of our hard work.

The Risi e Bisi was everything Nonna Maria had promised – creamy, comforting, and bursting with the taste of spring. The rice was perfectly cooked, each grain plump and tender, while the peas added a pop of freshness to every bite. I couldn't believe that I had helped create such a delicious dish, one that held generations of tradition and love.

From that day on, Risi e Bisi became a staple in our household, especially during the spring when fresh peas were in season. I would often make it for my own family, passing down the recipe and stories of Nonna Maria's kitchen to the next generation.

Now, as I sit here reflecting on that fateful day when I first discovered the recipe for Risi e Bisi, I am filled with gratitude for the traditions and memories that have shaped my love of cooking. Nonna Maria's guidance and wisdom have been my guiding light, inspiring me to create dishes that not only nourish the body but also warm the soul.

And so, I continue to make Risi e Bisi with love and care, honoring the legacy of my grandmother and the generations of women who came before me. Each bite of this simple yet exquisite dish is a reminder of the ties that bind us together, a taste of the past that will always be present in my kitchen and in my heart.