Risi e bisi is a typical dish from the Veneto tradition in which the main ingredient is sweet, tender and fragrant baby peas known as “bisi”.

It is not a risotto in the strict sense, but a thick soup made with broth prepared using the pods of the peas themselves. It is a typical spring dish since the basic ingredient is harvested fresh in the months of April and May.

Here is the recipe for this delicious dish for you!

Ingredients

200 g of ‘vialone nano’ rice, 1.4 litres of vegetable broth, 150 g of shelled fresh peas, 50 g of pancetta, 1 spring onion, 70 g of butter, 100 g of Parmesan cheese, extra virgin olive oil, parsley, pepper.

Preparation

First, prepare the vegetable broth also using the pea pods. Once ready, set aside. Thinly slice the spring onion and fry it in a pan with half the butter. Then add the diced pancetta and cook for a few minutes.

Rinse the peas, add them to the pancetta, add a ladle of hot broth and cook for 10 minutes.

Then add the rest of the broth, wait for it to boil and then pour in all the rice. Cook until the rice is ‘al dente’, then stop cooking, add the remaining butter, parmesan, chopped parsley, pepper, stir and allow to rest and thicken for 2 minutes before serving.

Take a picture of your ‘Risi e bisi’ dish (cooked by yourself or, why not, ready-made) and post it on Instagram with tag @arcaguesthouse. We can’t wait to see your delicious results!

Source: www.lacucinaitaliana.it