Risi e Bisi (Italian rice and peas)
Contributor
"This is a risotto recipe that originated in the Venice area but should be celebrated around the world! Because of its lightness, it fits wonderfully in a spring menu. The goat's cheese is a rich finishing touch for a cold evening that can be supplemented very well by pancetta. Serve this with a fresh salad in a lemon-honey dressing and the remaining wine to round out the meal."
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
cutting board, knife, grater, large pot, cooking spoon, ladle
How-To Videos
How to secure a cutting board
How to grate cheese
Nutrition per serving
Step 1/4
- 2 cloves garlic
- ¼ onion
- 2½ g mint
- ½ stalk celery
- 25 g Parmesan cheese
- cutting board
- knife
- grater
Peel and mince onion and garlic. Chop mint and dice celery, grate Parmesan cheese, and set everything aside.
Step 2/4
- 12½ g unsalted butter
- 125 g risotto rice
- 65 ml riesling wine
- 375 ml vegetable broth
- 150 g peas (frozen)
- large pot
- cooking spoon
Melt butter in a large pot over medium heat and sauté minced onion, garlic, and celery for approx. 2 – 3 min., or until fragrant. Add rice and fry over low heat for approx. 5 min. Deglaze with the wine and some warm vegetable broth. Stir until the liquid is absorbed and add peas.
Step 3/4
- ladle
Add a ladleful of vegetable broth, it should be enough so that it just covers the rice. Bring to a simmer and cook, stirring often, until the broth is almost absorbed, then add another ladleful or two of broth. Repeat until there is no more broth.
Step 4/4
- 37½ g goat cheese
- salt
- pepper
- olive oil (for serving)
As soon as the rice has soaked up all liquid and reached the perfect tender texture, add grated Parmesan cheese and season with salt and pepper to taste. Cover pot and let sit for approx. 5 min. Divide between plates or bowls and top with goat cheese, mint, and a drizzle of olive oil. Enjoy!
Enjoy your meal!
