Risi e bisi with the Millenium line by Monica Bellin
Risi e bisi is a recipe that originated in the province of Vicenza, the birthplace of Monica Bellin, who today offers us this delicious dish that is definitely worth trying.
The dish is made with typical local ingredients and celebrates spring, as this is when the first peas are harvested. This risotto was served to the Doge of Venice during the celebrations for the patron saint, St. Mark, on April 25.
It is best to use Vialone Nano rice for this dish, as it swells during cooking and absorbs the seasoning, resulting in a final dish that is halfway between a risotto and a soup: risi e bisi should be soft and creamy. Adding a ladleful of broth at the end gives the dish the right consistency, and using pancetta in the soffritto adds extra flavor.
Let's prepare it together, using our W°pots range. Monica used the Millenium pan, the Millenium saucepan, and the Pratika frying pan. This line is ideal for long cooking times such as risotto: the thick aluminum body allows food to cook evenly without sticking, and the differentiated thickness of the body is due to the handcrafted nature of the line. Made in Italy, they have an unmistakable design: a total black look, from the handle to the pure aluminum body obtained by gravity casting. Beautiful to look at, practical to use for optimal results in the kitchen.
INGREDIENTS for 4 people
- 400 g Vialone Nano rice
- extra virgin olive oil for sautéing
- one onion for the soffritto
- 120 g smoked pancetta
- Approximately 500 g fresh or frozen peas
- vegetable broth as needed
- a knob of butter for creaming
- Grana Padano cheese, as needed
METHOD
Prepare the vegetable broth in a saucepan. Chop the onion and sauté in a pan with oil. Let it brown over moderate heat for a few minutes. Add the diced pancetta and cook for 5 minutes. At this point, add the peas and a little broth and cook for about 10-15 minutes, adding a few tablespoons if necessary. Toast the rice in a pan. Add the peas and start cooking, adding a ladleful of broth at a time. Stir occasionally, adding broth as it dries. Finish cooking with one more ladleful of broth than you would for a normal risotto. Turn off the heat, stir in a knob of butter and grated Grana Padano cheese.
Interesting fact
The original recipe calls for the addition of a purée of pods to make the Venetian risi e bisi recipe creamier and more flavorful. This is obtained by blending a few pods cooked in the broth itself. Before adding the purée to the rice at the end of cooking, pass it through a sieve to remove the tough parts of the legume fiber.
Risi e bisi, Monica Bellin's traditional Venetian recipe
Risi e bisi is a dish made with typical ingredients from the Veneto region and celebrates spring, because this is when the first pea harvests take place. Let's try Monica Bellin's recipe together in our Millenium line and savor the goodness of tradition. To serve, use Weissestal's Country Chic white porcelain plates.
Risi e Bisi, traditional goodness on your table
Here is Monica Bellin’s recipe for preparing a perfect, fragrant, and tasty dish of risi e bisi, straight from the Vicenza tradition. With our W°pots, for a touch of modern convenience in the kitchen.
