Risi e Bisi

Method

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1. Pod the peas. Simmer the empty pods in the stock for 20 minutes, then strain and discard them, keeping the stock hot.

   Mark done Start 20 min timer

2. Cook the pancetta in the oil and 30 g butter until its fat runs, 5 minutes.

   Mark done

3. Add the onion and sweat 8 minutes without colouring.

   Mark done

4. Add the rice and toast it 2 minutes.

   Mark done

5. Add the pea-pod stock a ladleful at a time, stirring, for 14 minutes.

   Mark done Start 14 min timer

6. Add the podded peas and the salt and cook 4 minutes more. Keep it noticeably wetter than a risotto — it should ripple like a wave.

   Mark done

7. Off the heat, beat in the 40 g butter and the parmesan, add the parsley, and serve immediately in bowls with spoons.

   Mark done

Chef’s Tips

• Make the stock from the pods. That is where the flavour is.
• Looser than a risotto. It is eaten with a spoon.
• Peas in for the last four minutes only.

Pairing Suggestions

• A glass of Soave
• Green salad
• Grissini

Storage & Reheating

Best immediately. It tightens to a solid mass on standing.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.