Dish
Risi e bisi
Risi e bisi is made with Arborio rice, chicken or vegetable broth, onions, butter, Parmesan cheese, and fresh peas. The dish is cooked slowly, adding broth one ladle at a time until the rice is cooked to perfection. The result is a creamy and flavorful soup that is perfect on its own or as a side dish.
Origins and history
Risi e bisi originated in Venice, Italy in the 16th century. It was traditionally served during the spring when fresh peas were in season. The dish was created as a way to use up leftover rice and peas. The dish became so popular that it is now a staple in Italian cuisine.
Dietary considerations
Gluten-free, can be made vegetarian or vegan by using vegetable broth and omitting the Parmesan cheese.
Variations
Variations of Risi e bisi include adding different types of cheese such as Gorgonzola or Fontina, or adding different types of vegetables such as mushrooms or asparagus.
Presentation and garnishing
Serve in a shallow bowl and garnish with a sprinkle of Parmesan cheese and a few fresh peas.
Tips & Tricks
Stir the risotto constantly to prevent it from sticking to the bottom of the pan.
Side-dishes
Risi e bisi can be served as a main dish or as a side dish. It pairs well with grilled meats or seafood.
Drink pairings
Pair with a dry white wine such as Pinot Grigio or Sauvignon Blanc.
Delicious Risi e bisi recipes
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