Risi e Bisi – Rice with Peas
Chicken Stock - 4 C
Butter - 2oz
Onion - 1 medium - chopped
Extra Virgin Olive Oil - 4 tbs
Pancetta - 2 oz
Parmigiano Reggiano - 4 Tbls shredded
Pepper to taste
Fresh Peas - 2 lbs
Parsley - handful chopped
Rice – Vialone Nano or Aborio – ¾ lb
Prepare stock and leave to cool.
In the meantime, shell peas, wash the beans and put them in cold broth, then boil for about 60 minutes over medium heat.
Once cooked, strain the broth and the beans and set aside.
In a saucepan, melt half the butter with the olive oil and sauté the onion along with finely chopped pancetta and the chopped parsley.
Add the peas and let them pick up some flavor by pouring two ladles of broth and stir for 5 minutes.
Pour the rest of the broth into the pan, season with salt and pepper and bring to a boil.
Add the rice and cook until al dente, stirring frequently with a wooden spoon. About 18 to 21 minutes.
Keep hot water nearby in case the rice gets too dry.
When the rice is done, remove from heat
Stir in the rest of the butter and parmesan, then serve hot.
When finished, the texture should be that of a soup, or a very wet risotto.
The Venetian Italians, from where this dish originates, call this wet texture “sull'onda” or “on the wave”.