Venetian risi e bisi recipe for four

Recipe shopping list — copy the items into Valedo.

This Venetian rice and pea dish sits between risotto and soup. It serves four as a spring main or a generous side.

Ingredients

  • Arborio rice

    1 1/4 cups

  • Frozen peas

    2 cups

  • Pancetta

    4 ounces

  • Shallots

    2

  • Vegetable broth

    5 cups

  • Dry white wine

    1/2 cup

  • Unsalted butter

    3 tablespoons

  • Parmesan cheese, grated

    3/4 cup

  • Fresh parsley

    1/4 cup

  • Extra-virgin olive oil

    1 tablespoon

  • Kosher salt

    1 teaspoon

  • Black pepper

    1/2 teaspoon

How to make it

  1. Crisp pancetta in a wide pot and set aside. 2. Cook shallots in olive oil and butter until soft. 3. Add rice, toast briefly, then add wine. 4. Stir in warm broth gradually until rice is nearly tender. 5. Add peas and cook until the rice is creamy and loose. 6. Stir in parmesan, parsley, and pancetta before serving.

FAQ

Who is "Venetian risi e bisi recipe for four" for?

This Venetian rice and pea dish sits between risotto and soup. It serves four as a spring main or a generous side.

What do I need to buy for "Venetian risi e bisi recipe for four"?

This list has 12 items, including Arborio rice, Frozen peas, Pancetta, and Shallots. Cross off what you already own, then buy the rest.

Do I need every item on "Venetian risi e bisi recipe for four"?

No. Use it as a starting checklist for Venetian risi e bisi recipe for four. Cross off what you already have—often that includes Arborio rice—and add anything your situation still needs.

Does "Venetian risi e bisi recipe for four" include cooking or prep steps?

Yes. There are 1 short steps after the ingredient list, starting with: Crisp pancetta in a wide pot and set aside. 2. Cook shallots in olive oil and butter until soft. 3. Add rice, toast briefly, then add wine. 4. Stir in warm broth gradually until rice is nearly tender. 5. Add peas and cook until the rice is creamy a…

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Venetian risi e bisi recipe for four · Valedo