Wine Dharma

DharMag April 2016 How to make risi e bisi: a delicious risotto with peas and bacon, perfect for your kids

Risi e Bisi recipe, rice and peas original Venetian recipe, risotto with peas Photography by Hiroko Kasagi Risi e bisi, rice and peas, is one of the simplest recipes of the Italian cuisine, is nothing more than a risotto with peas, yet in such simplicity there is plenty of flavor: the flavor of Spring.

It’s a typical dish you can prepare in April with the first peas and is made in all Veneto, where we can find one of the most important type of rice: Vialone Nano.

And more importantly, risi e bisi is a great recipe for your children, they’ll love it and if you consider that it is an excellent “unique dish”, with a perfect amount of protein, carbohydrates and vitamins we are killing two birds with one pea.

There are two secrets to make a good risotto with peas: rice should a top notch Vialone Nano of the Po Delta and bacon, pancetta in Italian.

I can already hear your scorching grievances: bacon is not contemplated as ingredient in the original rice and peas recipe , maybe your grandmother from Porto Tolle has never put even by accident bacon in rice and peas, but unless you’re vegan, try rice and peas with some diced bacon and you will not regret!

And now let’s go to the recipe, give peas a chance!

Ingredients of risi e bisi recipe (risotto with peas)

6 servings

  • 2 liters of vegetable broth
  • 400 grams of rice Vialone Nano IGP Po Delta
  • 200 grams of peas
  • 2 shallots
  • 2 tablespoons of butter
  • 80 grams of Parmigiano Reggiano
  • salt and pepper
  • a sprinkle of nutmeg
  • 60 grams of diced bacon
  • another spoon of butter

How to prepare the perfect risi & bisi with bacon

Best Italian risotto recipes, risotto with peas and pancetta, Italian food Boil peas in salted water for 30 minutes, then drain.

Dice bacon and sauté in a bit of oil and 5 grams of butter.

Sliced ​​both shallots and put one in the pan with the bacon and cook for 10 minutes. Add peas, season with salt and pepper, and cook for 10 minutes more.

In a thick bottom casserole cook gently the shallot with all the remaining butter, then throw the rice in and toast it properly, waiting for it to stick to the bottom and then stirring well with a wooden spoon, 2-3 minutes.

Pour a glass of white wine and let it evaporate, then continue to cook risotto adding broth little by little.

Do not submerge rice with a flood of broth, wait for it to release its starch before adding more broth.

It’s a simple, but not quick recipe, every time you make risotto you have to devote 20 minutes of your time to it, so take it easy or don’t make risotto: it’s very simple…

5 minutes from the end of cooking, add peas and bacon, stir and finish cooking.

When the rice is al dente, season with 1 tablespoon of butter, grated Parmigiano Reggiano, a sprinkling of nutmeg and salt & pepper, if necessary.

Let stand a few minutes and serve risi e bisi, congratulations, you have just made one of the most famous recipe of all Veneto

What wine matches well with risi e bisi?

Let’s stay in Veneto and serve a floral and elegant wine like Tamellini’s Soave, one of the best representatives of the class.

If you want to combine a cocktail: add some bubbles and make a icy Gin Tonic.

Photo credits