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Risi e Bisi: A Classic Venetian Rice and Peas Dish

Risi e Bisi Rice and Peas made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups Arborio rice
  • 4 cups vegetable or chicken broth
  • 2 cups fresh peas or frozen
  • 1 medium onion finely chopped
  • 2 tablespoons olive oil
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh basil or parsley for garnish

Method
 

  1. Heat the broth in a saucepan and keep it warm over low heat.
  2. In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.
  3. Stir in the Arborio rice and toast it for 2-3 minutes until the grains become slightly translucent.
  4. Add one cup of warm broth to the rice and stir until it's absorbed, then continue adding broth one cup at a time.
  5. After about 15 minutes, stir in the peas and continue to cook until the rice is al dente and creamy, about 5-10 more minutes.
  6. Once the rice is cooked, remove it from heat and stir in the grated Parmesan cheese, seasoning with salt and pepper to taste.
  7. Let the dish sit for a couple of minutes and serve garnished with fresh herbs.