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Rice and Peas (Risi e Bisi)

Rice and Peas (Risi e Bisi)

By Sandra Rose GluckDecember 11, 2017

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Active time plus cooling
    10 minutes active
  • Rating

This traditional Venetian dish, usually made in spring when fresh peas are at their best, is similar to risotto but is slightly soupier and not quite as creamy. Short-grain Arborio rice worked best; it has the necessary starch to thicken the cooking liquid. High-quality Parmesan cheese is key to the dish's savoriness. Simmering the Parmesan rind in the broth is an easy way to add deep savory flavors.

Ingredients
  • 6

    cups low-sodium chicken broth

  • 2

    sprigs fresh thyme

  • 1

    2-ounce piece Parmesan cheese rind

  • Kosher salt

  • 2

    tablespoons salted butter, divided

  • 3

    ounces pancetta, cut into 1-inch pieces (½ cup)

  • ¾

    cup finely chopped shallot (2 to 3 shallots)

  • 2

    garlic cloves, thinly sliced

  • 1 ½

    cups Arborio rice

  • 2

    cups (10 ounces) frozen baby peas, thawed

  • Ground black pepper

  • 3

    ounces (1½ cups) finely grated Parmesan cheese, plus extra to serve

  • 2

    tablespoons lemon juice, or to taste

Step 1

In a medium saucepan over medium-high, combine the broth, thyme, Parmesan rind and ½ teaspoon kosher salt. Bring to a boil, then reduce to low and keep at a bare simmer.

Step 2

In another medium saucepan over medium, melt 1 tablespoon of the butter. Add the pancetta and cook, stirring, until golden and crisp, about 6 minutes. Use a slotted spoon to transfer to a paper towel–lined plate. Pour off and discard all but 2 tablespoons fat.

Step 3

Return the pan to medium heat and add the shallot and garlic. Cook, stirring, until softened but not browned, about 5 minutes. Stir in the rice and cook until the edges begin to appear translucent, about 3 minutes.

Remove and discard the thyme and rind from the broth. Add 2 cups of the broth and 1½ teaspoons salt to the rice and cook, stirring and adjusting the heat to maintain a gentle simmer, until mostly absorbed, about 6 minutes.

Add the remaining broth 2 cups at a time, letting it be absorbed before adding more, and simmer until the rice is just tender and quite soupy (a little runny around the edges), 20 to 25 minutes total.

Step 4

Off heat, stir in the peas and ½ teaspoon pepper. Cover and let sit until heated through, 1 to 2 minutes. Stir in the cheese, the remaining 1 tablespoon butter and the lemon juice. If too thick, add more broth.

Taste and season with salt and pepper. Divide among 4 shallow bowls and top with the pancetta and extra Parmesan.

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