08/07/2022
Risi i Bisi simply means rice and peas! Its a traditional Venetian dish. The pea flavour is boosted by using the pea pods to make the stock, nothing wasted here.
Ingredients for 4pp
About a kilo of peas in their pods
350g risotto rice
1 onion chopped finely
Olive oil
Handful of chopped parsley
Salt
Butter and large handful of grated Parmesan - these can be omitted for a vegan version!
Start by shelling the peas, keeping the pods. Once all the peas have been shelled, set them to one side. Rinse the pods well under cold water then put them into a large pan and cover with water. Bring to the boil and simmer for 1 hour so all that lovely pea flavour is imparted into the stock. After an hour or so blend the water and pods to extract maximum flavour (I use a hand held soup blender). Pass the blended mixture through a muslin or tea towel so that the fibrous parts of the pods are held back. Your stock is ready.
In a large shallow pan, heat a good tablespoon of olive oil. Fry the onion slowly for 10 mins - it shouldn’t take on any colour. Add the parsley and fry for another minute before adding the shelled peas for 4-5 minutes.
Now add the risotto rice and fry for a couple of mins (people often rush this step when making risotto - don’t! Coating the rice makes the difference). Now start adding the stock, 2 ladlefuls at a time - allow each addition to be absorbed by the rice before adding more (boiled rice is not risotto!!!!). Stir frequently - this breaks down the starches in the rice to make it creamy. It should take around 45 mins to make properly.
Once the rice is just cooked, take off the heat and had a generous k**b of butter and a large handful of grated risotto. The Italians call this step ‘la mantecazione’ and it is the secret to a creamy, silky risotto.
The consistency of risi i bisi should be like a sloppy risotto. If yours is a bit drier at the end, stir in another ladleful of stock.
Buon appetito 😋
