Veneto RISI E BISI Serves 4: 7 oz. Originario or Vialone Nano rice 2 oz. butter, 2 lbs. fresh or frozen peas 2 oz. bacon or pancetta 1.5 oz. grated parmigiano reggiano 2 C. beef broth 1 large onion 1 large bunch fresh parsely Clean and wash fresh peas. Mince the pancetta, the onion and the parsley and sauté these in 2 T. butter and 2 T. oil. Add the peas, cook a few minutes and then add the broth. As soon as it boils, add the rice and cook for 14 minutes. Season with salt and pepper, add the remaining butter and the cheese. Mix well and remove from heat. Set aside for several minutes before serving. The finished dish is thick and soupy. "Bisi" are peas in the Venetian dialect. Some Venetian trattorias far off the beaten tourist track still serve traditional risi e bisi, using duck meat. Main Page Other recipes..

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