Risi e Bisi with Pancetta
- ACTIVE: 15 MIN
- TOTAL TIME: 50 MIN
- SERVINGS: 6
Risi e bisi (rice and peas) is a famous Venetian dish. The proportions are what make it so unusualas cooks there put it, for each grain of rice there should be a pea. Mariko Seguso prepares this like a traditional risotto, slowly adding stock and stirring constantly. This is a short-cut version.
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 ounces pancetta, coarsely chopped (1/2 cup)
- 1/4 cup chopped flat-leaf parsley
- 2 1/2 quarts light chicken stock
- Two 10-ounce packages frozen peas
- 1 pound arborio or vialone nano rice
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 2 tablespoons unsalted butter
- Salt and freshly ground pepper
- In a medium enameled cast-iron casserole, heat the olive oil until shimmering. Add the onion and cook over low heat until softened, about 7 minutes. Add the pancetta and 2 tablespoons of the parsley and cook for 5 minutes. Add the stock, peas and rice and bring to a simmer over moderately high heat.
- Cover and cook over moderately low heat until the rice is tender and most of the liquid is absorbed, about 20 minutes. Stir in the 1 cup of Parmesan, the butter and the remaining 2 tablespoons of parsley and season with salt and pepper. Ladle the rice and peas into shallow bowls and serve at once, passing more Parmesan at the table.
A creamy, round white with zingy minerals and spice will contrast with the clean flavors here. Look for a Tocai Friulano from Friuli-Venezia Giulia.
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Congratulations to Mei Lin, winner of Top Chef Season 12.