Risi e Bisi
Risi e bisi is a delicious soup of Vialone Nano Rice with fresh Spring peas. using puréed pea pods to intensify the Spring pea flavour.
Equipment
- Chef Knive
- Large pot
- Wooden Spoon
- Measuring Jug
- Grater
Ingredients
Pea Pod Stock
- pea pods from 500g fresh peas
- 1 carrot peeled and halved
Risi e Bisi
- tbsp butter
- 1 tbsp extra virgin olive oil
- 1 large onion finely chopped
- 1 tbsp parsley finely chopped
- 125 grams pancetta cut into small cubes
- 2 cloves garlic finely chopped
- 200 grams Vialone Nano Rice
- 125 ml white wine
- 1 litre chicken stock
- 200 grams fresh peas shelled from their pods, pods reserved
- salt to taste
- pepper to taste
- parmesan to serve
Instructions
Pea Pod Stock
- Add the pea pods and carrot into a pan of cold water, bring to the boil and simmer for 45 minutes.
- Drain the pods and carrot, reserving some of the cooking water. Puree the pods and carrot with a blender using some of the liquid then pass through a sieve to achieve a smooth purée.
Risi e Bisi
- Add butter and oil in a pan, and when the butter has melted, add the onion and saute for 5-8 minutes, until the onion is soft and transparent.
- Add the pancetta, garlic and parsley and cook for a few minutes until it turns pink (do not let it brown).
- Add the rice and stir well, making sure the oil and butter coats the rice and sauté over a medium heat for a few minutes to toast the rice grains.
- Add the wine and cook until evaporated by half.
- Add the the stock, pea purée and bring to a simmer, then stir every few minutes.
- Add peas after 15 minutes, and continue to simmer until peas are cooked.
- Add salt and a little pepper.
- When done, stir through a knob of butter and serve with freshly grated parmesan cheese.