Directions:
STEP 1
Wash the peas in their shells. Shell the peas and reserve the shells. Bring the broth to a simmer in a large pan, add the shells and simmer for 20 minutes. Strain, reserving the broth, and discard the shells.
STEP 2
In a heavy saucepan, heat the olive oil and butter, add the onion and pancetta and cook, stirring often, until the onion is soft and the pancetta is beginning to render. Add the Arborio rice and cook, stirring continuously, until the rice looks translucent. Season with the salt and pepper, then add the white wine and cook until most of the wine has evaporated.
STEP 3
Now ladle in the broth (which should still be hot) a ladle at a time, stirring to keep the rice from sticking. Continue to add more broth once each ladle is absorbed. After 15 minutes, add the shelled peas to the rice and add more broth. The mixture should have liquid visible, but it should not be soupy. Cook and stir for 5 minutes more, the rice should be cooked in 20 minutes total cooking time. You may not need all the broth.
STEP 4
Add the grated Parmigiano Reggiano and the parsley, which should be chopped fine, stir one last time and serve immediately. Make shavings of Parmigiano Reggiano, made with a vegetable peeler from the wedge, and pass at the table.
STEP 5
Note: if fresh peas in their shells are not available, use 8 ounces of frozen baby peas and cook the rice with Parmigiano Reggiano Broth.
SALADS
Risi e Bisi
-
20min
PREP
-
25Min
COOK
-
185
Calories
Risi e bisi is a classic Venetian dish of Italian rice with peas. Historically reserved for feast days, risi e bisi is actually simple and satisfying to make and can be on your table any day when you have a bag of frozen peas in your freezer. When fresh peas are abundant at your farmer’s market, give risi e bisi that extra touch by shelling the peas, cooking the shells in chicken broth, and using that broth for making Italian rice and peas. Parmigiano Reggiano Broth is also a great choice for making risi e bisi, because it will emphasize the Parmigiano Reggiano cheese that is added at the end of cooking.
You can vary the flavors of risi e bisi by adding fresh chives or chervil instead of parsley. If you have a ham bone and ham leftovers from your Easter dinner, use ham broth and add chopped ham instead of pancetta. Baby lima beans can replace the peas in this Italian rice and peas recipe.
Ingredients:
3 lbs. Peas (fresh and in their shell)
8 cups Parmigiano Reggiano Broth or Chicken Broth
1/4 cup Olive Oil
2 tbsp. Butter
1 Onion (chopped)
2 oz. Pancetta (diced)
2 cups Arborio Rice
1/2 tsp. Salt
1/4 tsp. Pepper
1/2 cup White Wine
1/4 cup Parsley Leaves (fresh, packed)
1/2 cup Parmigiano Reggiano (grated)
2 oz. Parmigiano Reggiano wedge
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
SALADS
Risi e Bisi
-
20min
PREP
-
25Min
COOK
-
devparm
Chef
Risi e bisi is a classic Venetian dish of Italian rice with peas. Historically reserved for feast days, risi e bisi is actually simple and satisfying to make and can be on your table any day when you have a bag of frozen peas in your freezer. When fresh peas are abundant at your farmer’s market, give risi e bisi that extra touch by shelling the peas, cooking the shells in chicken broth, and using that broth for making Italian rice and peas. Parmigiano Reggiano Broth is also a great choice for making risi e bisi, because it will emphasize the Parmigiano Reggiano cheese that is added at the end of cooking.
You can vary the flavors of risi e bisi by adding fresh chives or chervil instead of parsley. If you have a ham bone and ham leftovers from your Easter dinner, use ham broth and add chopped ham instead of pancetta. Baby lima beans can replace the peas in this Italian rice and peas recipe.
Directions:
STEP 1
Wash the peas in their shells. Shell the peas and reserve the shells. Bring the broth to a simmer in a large pan, add the shells and simmer for 20 minutes. Strain, reserving the broth, and discard the shells.
STEP 2
In a heavy saucepan, heat the olive oil and butter, add the onion and pancetta and cook, stirring often, until the onion is soft and the pancetta is beginning to render. Add the Arborio rice and cook, stirring continuously, until the rice looks translucent. Season with the salt and pepper, then add the white wine and cook until most of the wine has evaporated.
STEP 3
Now ladle in the broth (which should still be hot) a ladle at a time, stirring to keep the rice from sticking. Continue to add more broth once each ladle is absorbed. After 15 minutes, add the shelled peas to the rice and add more broth. The mixture should have liquid visible, but it should not be soupy. Cook and stir for 5 minutes more, the rice should be cooked in 20 minutes total cooking time. You may not need all the broth.
STEP 4
Add the grated Parmigiano Reggiano and the parsley, which should be chopped fine, stir one last time and serve immediately. Make shavings of Parmigiano Reggiano, made with a vegetable peeler from the wedge, and pass at the table.
STEP 5
Note: if fresh peas in their shells are not available, use 8 ounces of frozen baby peas and cook the rice with Parmigiano Reggiano Broth.
Ingredients:
3 lbs. Peas (fresh and in their shell)
8 cups Parmigiano Reggiano Broth or Chicken Broth
1/4 cup Olive Oil
2 tbsp. Butter
1 Onion (chopped)
2 oz. Pancetta (diced)
2 cups Arborio Rice
1/2 tsp. Salt
1/4 tsp. Pepper
1/2 cup White Wine
1/4 cup Parsley Leaves (fresh, packed)
1/2 cup Parmigiano Reggiano (grated)
2 oz. Parmigiano Reggiano wedge
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
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