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.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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.
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.