Risi E Bisi
Ingredients:
- 1 generous lb. Whole peas in pods
- 8 oz short grain Arborio
- 1.5 liters Approx. of vegetable broth or water
- 1 medium Onion
- 2 tablespoons of extra virgin olive oil
- 2 T Butter
- 1 pinch of salt
- 1 oz Grated Parmesan cheese
- 2 tablespoons chopped parsley
Risi and Bisi preparation
1. Wash the pea pods, open the pods to remove the peas.
2. Remove the central filament from each pod with the help of a knife. Wash pods in cold water and a ¼ teaspoon of baking soda, rinse them thoroughly.
3. Place the cleaned pods in a saucepan with plenty of cold vegetable broth or just water: cook for about an hour until soft.
What are the pods used for?
The pods can be used to prepare a broth with the typical flavor of peas. Clearly, being very rich in fiber and filaments, the pods cannot be eaten, but they release the intense flavor of the legume into the cooking liquid.
4. After about an hour, the pods appear soft and, upon contact with a ladle, the pulp present will disperse into the liquid.
5. Filter the broth through a vegetable mill, sieve or strainer to separate the fibrous part of the pods from the puree liquid part, rich in flavor. This operation can be performed a day before as well.
6. At this point, proceed with the preparation of the risotto…
7. In a pot, pour two tablespoons of extra virgin olive oil and chopped onion sauté until golden brown. Add the fresh peas and cook for 5-10 minutes, adding a ladle of pea broth.
8. Add the rice: for this recipe, the most suitable rice is Vialone Nano or short grain Arborio. Proceed as a normal risotto, hydrating the rice from time to time, stirring, taking care not to let the rice stick. The traditional recipe for risi e bisi involves browning the peas in a fried onion and bacon, I am offering the lighter – but equally excellent – version of risi e bisi, that will highlight the fresh flavor of the peas, but please feel free to add the bacon if you are feeling it!
9. Two minutes before the end of cooking, stir in the chopped parsley and butter. Turn off the heat and to taste, stir in the grated parmesan. The rice must not be dry like a normal risotto, but it must not be excessively soupy either.
10. Serve immediately to better appreciate its texture and flavor.