Italian · Dinner
Venetian Rice and Peas Soup
Risi e Bisi Veneto
The Venetian doge's plate of rice and peas cooked in pea-pod stock with shallot, butter, and pancetta to a loose risotto consistency between soup and risotto, finished with parmigiano and a final scatter of fresh parsley.
$$
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
485Calories
18gProtein
22gFat
48gCarbs
5gSugar
6gFiber
720mgSodium
42mgChol
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Instructions
1
Prep
Wash pea pods and chop shallot finely (about 60g). Dice pancetta into 5mm pieces (80g). Measure rice (120g Vialone Nano), white wine (120ml), parmigiano (40g grated), parsley (4 tbsp chopped). Have butter (50g total) and salt and pepper ready.
2
Boil
Bring 1000ml water with 1/2 tsp salt to a simmer. Add washed pea pods, simmer 12 minutes until very soft. Strain through a fine sieve, pressing pods firmly to extract flavour. Discard pods. Keep stock simmering on back burner.
3
Saute
Heat 4 tbsp olive oil and 10g butter in a wide pan over medium heat 1 minute until foaming. Add pancetta, cook 3 minutes stirring until fat renders and pancetta turns golden. Add shallot, cook 4 minutes until soft and translucent.
4
Toast
Add rice to pan, stir constantly 90 seconds until grains turn translucent at edges and feel hot. Pour in white wine, stir 90 seconds until fully absorbed. Begin adding hot pea stock one ladleful at a time, stirring constantly and waiting until mostly absorbed before each addition.
5
Build
Continue adding stock for 12 minutes until rice is nearly tender. Add peas, continue with stock for 4 more minutes, maintaining a loose, soupy consistency. Rice should be creamy and flow like loose porridge.
6
Finish
Remove from heat. Beat in remaining 20g butter, parmigiano, salt, and pepper. Stir vigorously 30 seconds for mantecatura. Add more stock if too dense. The dish should flow like loose porridge.
7
Plate
Spoon risi e bisi into 2 warm wide shallow bowls. Scatter fresh parsley over the top and serve immediately with a spoon.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) fresh garden peas
- 1000ml (4 1/4 cup) water
- 0.5 tsp fine sea salt
- 60g (2.1 oz) shallot
- 80g (2.8 oz) pancetta
- 4 tbsp extra virgin olive oil
- 50g (1.8 oz) unsalted butter
- 120g (4.2 oz) Vialone Nano rice
- 120ml (1/2 cup) dry white wine
- 40g (1.4 oz) Parmigiano Reggiano
- 4 tbsp flat-leaf parsley
- 0.5 tsp black pepper