Vialone Nano rice is rich in starch. Its high amylose content allows it to keep its shape and absorb lots of liquids during cooking. For this reason it is highly appreciated by the world’s best chefs for making risotto.
"Risi e Bisi", Risotto with Peas
Risi e Bisi is a typical Venetian recipe whose origins belong to the culinary tradition of the Serenissima Republic of Venice. The peas, originally grown on the slopes of Vicenza-Berici hills, reached Venice where they were particularly appreciated.
It became the celebratory spring dish and was offered to the Doge in the Ducal Palace during the celebrations of the patron saint San Marco on April 25th. Here the recipe for this dish rich in tradition and taste:
Risi & Bisi ingredients for 4 people:
60 gr Butter
350 gr Vialone Nano rice
1300 ml Vegetable Broth
1 kg Peas
50 gr Pancetta
40 gr Grana Padano Dop
30 gr Parsley
Salt to taste
Pepper to taste.
In a saucepan, bring the vegetable broth to the boil. Add the peas and cook for about 5 minutes, until soft.
Drain the peas and transfer them to a tall jug. Add a ladle of broth and blend them with an immersion blender until you obtain a smooth and homogeneous cream. Add salt to taste and set aside.
Cut the pancetta into small cubes and finely chop the onion.
In a wide-bottomed pan, heat the extra virgin olive oil together with the onion and pancetta. Cook everything on low heat for at least 10 minutes.
Add the rice and toast it for a few minutes over medium heat.
Pour the boiling vegetable broth little at a time, stirring continuously with a wooden ladle, until the rice is almost cooked.
When there are about 5 minutes left of cooking, add the fresh peas and continue mixing.
Once cooked, turn off the heat and add the pea cream, butter and grated Grana Padano. Mix vigorously until everything is creamy and smooth.
Chop the parsley finely and sprinkle it on the risotto before serving.