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Risi e bisi

Australian Gourmet Traveller spring recipe for risi e bisi.

By Emma Knowles
  • Serves 6
  • 15 mins preparation
  • 50 mins cooking
Risi e bisi
Risi e bisi

Ingredients

  • 50 ml olive oil
  • 60 gm butter, coarsely chopped
  • 1 onion, finely chopped
  • 50 gm mild pancetta, diced
  • 400 gm vialone nano rice (see note)
  • 1.75 litres (7 cups) chicken stock
  • 750 gm unpodded peas
  • 60 gm parmesan, finely grated, plus extra to serve
  • 1/3 cup finely chopped flat-leaf parsley

Method

Main
  • 1
    Heat oil and half the butter in a saucepan over medium-high heat, add onion and pancetta and stir occasionally until onion turns golden (8-10 minutes). Add rice and stir to coat (2-3 minutes).
  • 2
    Meanwhile, pod peas, reserving pods and peas separately. Bring stock and pea pods to the simmer in a saucepan over medium heat, cook until bright green (4-5 minutes), strain (discard pea pods), return stock to pan, reduce heat to low and keep warm.
  • 3
    Add pea stock to rice to cover and stir until almost absorbed. Continue adding stock a ladleful at a time, stirring until stock is absorbed before adding more, until rice is three-quarters cooked (20-25 minutes). Add peas and continue stirring and gradually adding stock until rice is al dente (5-6 minutes). Stir in parmesan, parsley and remaining butter, season to taste, serve hot with extra parmesan.

Notes

Vialone nano, a risotto rice, is available from select delicatessens. If it’s unavailable, substitute carnaroli. You may need to adjust the amount of stock.
This recipe is from the October 2012 issue of
.
Drink Suggestion: Dry Italian-style white such as a Soave. Drink suggestion by Max Allen

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  • Author: Emma Knowles