Risi e Bisi (Rice and Peas)
Risi e bisi is not risotto with peas; it’s a soup, but a very thick one. Some cooks make it thick enough to eat with a fork, but it’s best when it’s fairly runny, with just enough liquid to require a spoon.
Ingredients
- 4 cups of chicken (or vegetable) broth preferably homemade
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 large shallots minced, about 1 cup
- 1 cup Arborio rice
- 1 cup dry white wine
- 2 cups fresh green peas
- ½ cup freshly-grated Parmigiano Reggiano cheese
- 3 tablespoons of butter
Notes
Heat the chicken or vegetable broth in a medium pot and bring to a boil, then reduce the heat to a simmer while preparing the rice.
Melt two tablespoons of butter and the olive oil in a large, deep saucepan.
Stir in the shallots and cook until lightly golden over medium heat.
Add the rice and sauté for five to six minutes, until it is well coated and glassy.
Add the wine and allow it to simmer for two minutes until it evaporates.
Ladle a cup of broth over the rice. Stir continuously until the liquid is absorbed, then add another ladle of broth, again stirring continuously until absorbed.
Repeat this process two more times for a total of four times.
When the liquid is absorbed, the rice may not be fully cooked, but it will release its starch, creating a creamy texture. The above portion of the process should take approximately 18 to 20 minutes.
Stir in the peas.
Add the remaining broth and allow the ingredients to combine, cooking for a few more minutes until the rice is al dente. If the mixture is too thick, add more broth. Turn off the heat and stir in the cheese and remaining butter. Taste and adjust the salt and pepper as needed.
Serve in a bowl topped with freshly shaved pieces of Parmesan.
Serves four.
