Risi e Bisi con Pancetta

Main Serves 4 people Italy


Contessa Passi taught me how to cook this dish in her beautiful Palazzo Tiepolo on the Grand Canal in Venice. Literally ‘rice and peas’, this classic Italian dish is much easier and less time consuming to make than a risotto. If you can’t find fresh peas, use good quality frozen ones instead.

INGREDIENTS:

2 ¾ pints (1.3 litres) vegetable stock
2 lb (900g) fresh peas
2 oz (60g) butter
1 onion, finely chopped
1 ¾ oz (50g) pancetta
12 ½ oz (355g) risotto rice
1 ¾ oz (50g) Parmesan cheese
2 tbsp fresh parsley, chopped


Step 1

Heat the vegetable stock in a large saucepan. Rinse the peas really well under running water, then add to the pot. Simmer for 2 to 3 minutes until the peas are just tender.

Step 2

Remove half of the peas with a slotted spoon and reserve. Blend the rest of the peas into the vegetable stock with a hand blender until smooth.

Step 3

Melt the butter in a large saucepan and add the onion. Cook gently on a low heat until translucent, then add the pancetta. Cook for about 5 minutes, then add the rice, stirring to make sure everything is coated in the butter.

Step 4

Add the vegetable stock/pea mixture and bring to the boil. Turn down to a simmer and leave to cook for about 20 minutes, stirring occasionally, until the rice is just cooked. Stir in the reserved peas and the Parmesan and season to taste. Garnish with the parsley before serving.

To make a vegetarian Risi e Bisi just leave out the pancetta.