Risi e Bisi-Rice and Peas

This is a Venetian rice-and-pea soup, meant to be thick but still spoonable. The peas cook with some prepared pods to boost their sweetness, then rice simmers in broth until tender but still firm to the bite.

Risi e Bisi-Rice and Peas

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Servings: 4 servings

Course: Main Dish

Ingredients Equipment Method

Ingredients

  

1x2x3x?

Main Ingredients

• 2 lb 905 g fresh, young peas, weighed with the pods
• 4 tbsp 1/2 stick butter (55 g)
• 2 tbsp chopped onion 30 ml
• Salt
• 3 1/2 cups Basic Homemade Meat Broth 840 ml
• 1 cup Italian rice 240 ml
• 2 tbsp chopped parsley 30 ml
• 1/2 cup freshly grated parmigiano-reggiano cheese 120 ml

Equipment

• Pot

Method

 

1. Shell the peas. Save 1 cup (240 ml) of the best empty pods and discard the rest.
2. Split the saved pods and pull away the thin inner membrane. Keep the skinned pod pieces (trim off any parts you can’t skin). Add pod pieces to the peas, soak in cold water, drain, and set aside.
3. In a soup pot, cook the onion in butter over medium until it turns pale gold. Add peas and pod pieces with a good pinch of salt, and stir for 2 to 3 minutes.
4. Add 3 cups (720 ml) broth, cover, and keep the pot at a slow gentle boil for 10 minutes.
5. Add the rice and the remaining 1/2 cup (120 ml) broth. Cover and cook at a steady moderate boil until the rice is tender but still firm, about 20 minutes, stirring now and then.
6. Stir in parsley, then Parmesan. Taste and adjust salt, then turn off the heat.

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