Italian

Risi e Bisi (Venetian-style rice and peas)

Name: Risi e Bisi (Venetian-style rice and peas) recipe
Yield: 4
Cuisine: /italian
Ingredients: 30g unsalted butter; 2 tbs extra virgin olive oil; 1 onion, finely chopped; 3 garlic cloves, finely chopped; 100g pancetta or smoky bacon, finely chopped; 1/2 cup (125ml) white wine; 1 1/3 cups (295g) arborio rice; 6 cups (1.5L) chicken stock; 1 1/4 cups (100g) finely grated parmesan, plus extra to serve; 2 tbs chopped mint leaves, plus whole leaves to serve; 3 cups (360g) frozen peas; 1/2 cup (125g) mascarpone; Finely grated lemon zest, to serve

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by Phoebe Wood

Sep 05, 2020

This classic, creamy Venetian dish makes the most of the rice in your pantry, and is super comforting.

30g unsalted butter
2 tbs extra virgin olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
100g pancetta or smoky bacon, finely chopped
1/2 cup (125ml) white wine
1 1/3 cups (295g) arborio rice
6 cups (1.5L) chicken stock
1 1/4 cups (100g) finely grated parmesan, plus extra to serve
2 tbs chopped mint leaves, plus whole leaves to serve
3 cups (360g) frozen peas
1/2 cup (125g) mascarpone
Finely grated lemon zest, to serve

Method

1.

Melt butter and oil in a large deep frypan over medium heat. Add the onion, garlic and pancetta, and cook, stirring, for 8-10 minutes until onion is soft and translucent. Add wine, bring to a simmer and cook for 1 minute or until reduced by half. Add rice, stirring to coat the grains, then add 5 cups (1.25L) stock and bring to the boil.
2.

Reduce heat to low and cook, stirring every 5 minutes, to release the starch from the rice. After 20 minutes, season with salt and pepper, then stir in parmesan, chopped mint and peas and remaining 1 cup (250ml) stock. Cook for 1 minute to melt cheese and cook peas. Remove from the heat and stir through the mascarpone and season to taste if needed. Spoon into bowls and scatter with extra parmesan, whole mint leaves and lemon zest to serve.

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