Risi e Bisi with Pancetta
Risi e bisi (rice and peas) is a famous Venetian dish. The proportions are what make it so unusual—as 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. Delicious, Quick Side Dishes
The risi e bisi can be refrigerated overnight. Reheat gently, adding more stock as necessary to achieve a stewlike consistency.
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.