Rice and Peas: The Ancient Venetian Recipe

RICE AND PEAS RECIPE

Risi e bisi is a typical Venetian recipe and is a much-loved traditional dish made with rice and peas. The unique feature of this first course is that it uses not only fresh peas but also their pods So as not to waste anything. Let's see how to make this recipe very simply, with lots of flavor and nutrition.

VENETIAN-STYLE RICE AND PEAS

Here's how to make pea risotto without waste. You can add more broth depending on how dry you want the rice. The amount of broth indicated is for a creamy risotto, added by the spoonful. You can use any rice you like, depending on your taste, keeping in mind that cooking time depends on the type used.

Ingredients for people 4

• 350 g of rice
• 1 kg of fresh peas
• 1 liter of vegetable broth
• 1 shallot
• 50 gr of Parmesan cheese
• 2 tablespoons of extra virgin olive oil

Method

• First of all we shell peas and then we put them to boil in plenty of salted water together with the pods
• Once ready (about 1 hour) we take the pods and blend them with the hand blender
• Now take a fine mesh strainer and put the pod cream inside, filtering it carefully so that the woody parts of the peas do not pass through the mesh.
• Take a pan with high edges and sauté the shallot in the oil.
• Add the rice and the pod cream, diluting with vegetable broth until cooked.
• If we want a soup we can add more water while if we prefer a risotto the described quantity of broth is sufficient
• Once cooked, add the peas and parmesan and let it cook for another couple of minutes on low heat.
• We serve at the table with a sprinkling of parsley

THREE REGIONAL RECIPES NOT TO BE MISSED:

• Lombardy-Style Risotto: The Original Recipe
• Regional recipes: mparrettati with fresh tomato sauce. An ancient Calabrian dish.
• Lentil Soup: The Sicilian Recipe

Recipes

Recipe Name

I laughed and laughed

Author

Don't waste

Posted on

2023-03-20

Preparation time

30M

Cooking time

100M

Total time

130M