Recipe for Venetian Risi e Bisi

In anticipation of this weekend’s Delicious Mischief from Venice, here’s a recipe for one of the most famous Venetian dishes – known as Risi e Bisi (Rice and Peas) in the local dialect.

2 tablespoons extra-virgin olive oil

1 medium onion, finely chopped

2 ounces pancetta, coarsely chopped (1/2 cup)

1/4 cup chopped flat-leaf parsley

2 1/2 quarts light chicken stock

Two 10-ounce packages frozen peas

1 pound arborio or vialone nano rice

1 cup freshly grated Parmesan cheese, plus more for serving

2 tablespoons unsalted butter

Salt and freshly ground pepper 

In a medium enameled cast-iron casserole, heat the olive oil until shimmering. Add the onion and cook over low heat until softened, about 7 minutes. Add the pancetta and 2 tablespoons of the parsley and cook for 5 minutes. Add the stock, peas and rice and bring to a simmer over moderately high heat. Cover and cook over moderately low heat until the rice is tender and most of the liquid is absorbed, about 20 minutes. Stir in the 1 cup of Parmesan, the butter and the remaining 2 tablespoons of parsley and season with salt and pepper. Ladle the rice and peas into shallow bowls and serve at once, passing more Parmesan at the table. Serves 8.

 

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