Risi e Bisi

Risi e bisi is a pea risotto from the Venetian region of Italy. The dish is traditionally prepared on April 25th, the feast day of Venice's patron saint, St. Mark.

Serves 4

What you need:

1 onion, diced
4 tbsp margarine
1 tbsp parsley
1.5 tsp salt
1/2 tsp pepper
2 cups fresh or frozen peas
1/2 cup white wine
2 cups short grain rice, dry
7 cups vegetable broth, hot

In a large pan on medium heat, melt 3 tbsp margarine and add the diced onion. Sauté for around 10 minutes or until the onions are translucent. Add the salt, pepper, spices, and peas and sauté for another 5 minutes. Pour the wine into the pan and stir for around 3 minutes. Add the dry rice and stir until it has soaked up all of the liquid. Add the broth, cup by cup, while continuously stirring for 20-25 minutes or until the rice is cooked. Add 1 tbsp of margarine after removing the risotto from heat and serve immediately.

Comments

  1. fajasOctober 1, 2010 at 7:27 AM

    In our country, we associate this as fried rice, but we dont put white wine in it.

    ReplyDelete

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