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Recipe for Venetian Risi e Bisi

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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.



About John DeMers

I've been a journalist and author forever. My favorite single word in the English language is "foodandwine." This spirit drives my 45 published books and my weekly radio show heard in Houston, Dallas and Austin.

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  1. Pingback: Recipe for Venetian Risi e Bisi « | ClubEvoo

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