Rice and Peas (Risi e Bisi)
Michela Tasca taught us this Venetian springtime classic—soupier than risotto, with al dente rice bathed in a pale green broth of pureed peas.
- Makes4 servings
- Cook Time35 minutes
- Active time plus cooling10 minutes active
- 1
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.
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