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Venetian rice and peas 'risi e bisi'

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Rating: 4.5; Vote: 2

Venetian rice and peas 'risi e bisi' Recipe, serves 4-6 2 cups (450g) risotto rice 12 oz (350g) shelled fresh peas, pods reserved if possible (you can use frozen, but put them in unthawed when the rice is almost done) 1 white onion about 5 oz (140g) spinach (only if your peas didn't come with pods) white wine (highly optional) butter (replace with vegan sour cream if you don't do dairy) parmesan cheese (ditto) salt pepper (some people prefer white pepper for this, for color) 1 bunch parsley leaves a few mint leaves olive oil Dice the onion finely. If you have the pods from your peas, combine them with about half of the onion in a pot with about 2 quarts (2 liters) of water and two big pinches of salt and boil for 20-30 minutes. If you don't have the pods, just boil half of the onion in the same amount of water and salt until it's softened a bit, throw in the spinach and boil for another couple minutes until wilted. Regardless of which broth you made, take it off the heat, puree it with some kind of blender, strain and discard the solids. Heat a film of oil or butter in a big pan and throw in the other half of diced onion. Cook gently for a few minutes to soften the onion without browning it. If you're using arborio rice (or another relatively long-cooking risotto rice, stir it in now, then stir in just enough white wine to cover (or your vegetable broth if you're skipping the wine, cook for a few minutes, then stir in the fresh peas. If you're using the traditional vialone nano rice, it cooks a little faster, so you'd want to put the fresh peas in first with the wine/broth, cook them for a few minutes, then stir in the rice. Simmer, stirring frequently, and keeping it topped off with just enough broth to cover. If you run out of broth, you can just switch to water. The rice should take 15-20 minutes, depending on the type. While you wait, chop the parsley and mint leaves finely and grind them up with a little salt you can use a food processor, mortar and pestle, or just the side of your knife. Mix with enough olive oil to make a thick sauce. When the rice tastes almost done but still a hair crunchy, turn off the heat. Melt in as much butter and cheese (or vegan sour cream) as you want to make it creamy. If necessary, add in more broth/water/wine to get a texture between a thick risotto and a soup. Taste for seasoning, add salt if necessary along with pepper (and sometimes people do nutmeg. Scoop into bowls, drizzle on some of the herb oil and swirl it in right before you eat.
Date: 2022-07-08

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Comments and reviews: 10

Hyper
there is absolutely no reason to use fresh peas if you throw them in at the beginning, they will be mushy at the end no matter what kind you use. if you have fresh or frozen ones just put them in at the same time as you put in the butter at the end like he mentions but frozen peas, atleast in europe, are not cooked before they are frozen and you can most definetly eat them raw, so there is no reason at all to cook them this long. adams version seems better suited for dried peas
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Dude
In Adam's previous video he mentioned that most beans need to be cooked enough to destroy or deactivate the toxic substances naturally within the beans. Is this still the case with frozen peas? Normally I hear that frozen peas don't need further cooking and only need to be thawed, but frozen peas only get a short blanching before getting flash frozen and I don't know if that short time being blanched is enough to neutralize the beans' poison.
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Michael
It might be good, I don't argue about it, but, for your own sake, don't try to go to Venice and sell it to the Venetians as Risi e Bisi. they will chase you with torches & pitchforks and if they will catch you they will cover your with molasses and feathers, trust me: I was born in Venice and this has very little in common with the real risi e bisi recipe.
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Major
i haven't eaten this in a long time, I should really make one again. I never thought of it as a particularly green dish though, during my childhood it always had a bit of a brownish colour from the chicken stock. Pieces of chicken also fit in there very well, at least if they aren't as dry as my mum used to cook them.
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lena
3: 03 the fishy smell of fish-based Omega-3 supplements, just like the Omega-3 they contain, comes from the algae those fishes ate. Vegan algae-based supplements can also have fishy scent (they are still preferable because the fish oil industry is an overfishing unsustainable garbage fire.
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Nicholas
I watched this while sitting next to my fiance (who's from Veneto. Between the spinach and the wine, she was quite aggravated and gesticulated a fair bit. She gave up midway though, declaring he's not making risi e bisi, he's making what he likes! Thought you'd enjoy that.
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Sapphire
While I love split pea soup, I detest fresh peas. I hate the flavor as they burst in the mouth. I am also not a huge fan of fresh parsley. So I wonder if this recipe just isn't for me at all, or if there are substitutions I could make that would allow me to enjoy it.
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Steve
Hey Adam, could you please make a video about the pawpaw fruit? It s a delicious North American fruit similar to the custard apple, and its fruiting season is coming right up. I, for one, think that more people should know about this unbelievably awesome fruit.
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ElGeFe
I love making bacon and pea risotto finished with goat cheese and parm. I boil frozen peas, blend and sieve for my green dye. Sieving is key as the texture can be grainy if you don't. Good to know my crazy dish is not the work of just my mad mind.
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Zolt n
This is the first time I've heard about this as a dish on its own. In Hungary 'rizibizi' is just regular rice with some peas mixed in. It is eaten as a side dish typically next to some kind of fried meat (pork chops or chicken.
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