Risi e Bisi is a tasty recipe of the Venetian tradition. This dish was invented to celebrate the Spring and served on the noble's tables since the dominion tho the Doge in Venice. Here is the authentic recipe and the history of Risi e Bisi!
INGREDIENTS:
- 1.5 cups (350 g) Italian rice (best if Vialone Nano or Carnaroli)
- 2.5 cups (350 g) shelled peas
- 2 oz (56 g) Italian Pancetta, cubed (optional)
- 4 slices Italian Pancetta (optional for decoration)
- 1 white onion
- 1 tbsp fresh parsley, minced
- 6 tbsp butter
- 4 tbsp Parmigiano Reggiano
- 2 Qt peas broth (alternatively, vegetable or chicken)
- 1 tsp black pepper
- to taste table salt
FOR THE PEAS BROTH
- ½ LB (225 g) Peas shells (alternatively, roughly chopped snap peas)
- 1 white onion
- 1 sprig fresh parsley
- 2 cloves
- 1 Rid of Parmigiano Reggiano
- 1 tbsp whole black pepper berries
- 2 tbsp salt
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THE RICE AND THE REPUBLIC OF VENICE
Likely, the first rice cultivation in Italy is dated to the 11th Century, thanks to the Arab domination in Sicily.
The rice plantation became widespread in Naples during the Reign of the Aragonensis, starting from the 13th Century.
The first written Venetian recipes made with rice come from the cookbook "Libro per Cuoco" (Book for the Cook) by an Anonymous Venetian. That is the first known cookbook written in Venetian dialect; it is deeply influenced by the southern cuisine of the reigns of Frederick the Second and The Real Family of Angiò.
Rice cultivation in Venice started in the 15th Century when the Venetian merchants began to import rice from East Asia.
In the first years, rice was so expensive that it was paid for by grain!
Fortunately, starting from the 16th Century, local rice production considerably increased, and the price became more affordable. This was also thanks to a law of 1533 that made the rice free-tax.
ORIGIN OF RISI E BISI: FROM THE DOGE'S BANQUETS TO THE POTUS TABLE
The legend wants the invention of the Risi e Bisi to celebrate the beginning of the peas harvest.
It was symbolically served on the table of the Doge, the leader of the Republic of Venice, on the occasion of the banquet for the patron San Marco every 25th of April.
Likely, the origin of this recipe is even older and influenced by Byzantine cuisine, rich in soups with rice and vegetables.
It is interesting the analogy between Risi e Bisi and a Japanese recipe with rice and fresh peas as protagonists: the Mame Gohan. Like the Venetian recipe, Mame Gohan also was prepared to celebrate the Spring and the peas harvest.
The famous playwright and librettist Carlo Goldoni cited Risi e Bisi in his comedy "Sior Todero Brontolon".
In 2008 the recipe of Risi e Bisi crossed the ocean. For the New Year's Eve dinner, Chef Tony Mantuano organized a dinner for future President Barack Obama and his wife Michelle with some of their preferred Italian dish: Baccala, Polenta, Bigoli con le Sarde, and Risi e Bisi.
RISI E BISI: ORIGINAL RECIPE
Visiting the State archive in Venice, it is possible to find and consult the chronicles of the official banquets. One of the reports dated the 18th Century describes the ancient recipe of Risi e Bisi, called Rixi e Bixi: for every cup of rice was required 1 cup of "Bixi col Presutto" (peas and ham).
The original recipe comes in two ways: one vegetarian, and another one enriched with cured meat, typically Pancetta, substituted sometimes with diced prosciutto crudo.
For the broth, we have three different options. The first one is a rich chicken stock; the second a vegetable broth; the third, probably the most interesting and particular, is a broth made with onions and the shells of fresh peas.
In 2013, the Province of Venice's office deposited the official recipe of Risi e Bisi. This version has resulted from historical documents and several interviews with the elders of the regions around Venice. This recipe requires equal amounts of shelled peas and rice Vialone Nano, the kind of broth is not specified, and there is no trace of Pancetta or Prosciutto.
TIPS AND SUGGESTIONS
PEAS – Indeed, the best peas for Risi e Bisi are fresh and shelled. Unfortunately, this is not possible all year long, so my second choice is frozen peas.
RICE – Many chefs prefer to follow the tradition and use the most famous Venetian variety of rice: the Vialone Nano. Another great choice is the Carnaroli.
BROTH – Here, you have three choices, all three traditional. The First is a generic vegetable broth. The second is a chicken broth. Finally, The third is a broth made with Parmigiano rid, onions, and peas shells. When I can, I prefer to make the last one.
PANCETTA – The good thing about Risi e Bisi is that this recipe can be made either vegetarian or enriched with meat! As I said, The official recipe deposited in 2013 is meat-free, but honestly, this sounds weird: Pancetta (or prosciutto) has been traditionally used for centuries! I love adding diced Pancetta: in this case, I suggest you use only peas or vegetable broth to have the pork taste well-distinguished!
RISI E BISI RECIPE & HISTORY - Traditional Italian Rice and Peas
Ingredients
- 1.5 cups (350 g) Italian rice (best if Vialone Nano or Carnaroli)
- 2.5 cups (350 g) shelled peas
- 2 oz (56 g) Italian Pancetta, cubed (optional)
- 4 slices Italian Pancetta (optional for decoration)
- 1 white onion
- 1 tbsp fresh parsley, minced
- 6 tbsp butter
- 4 tbsp Parmigiano Reggiano
- 2 Qt peas broth (alternatively, vegetable or chicken)
- 1 tsp black pepper
- to taste table salt
FOR THE PEAS BROTH (OPTIONAL)
- ½ LB (225 g) Peas shells (alternatively, roughly chopped snap peas)
- 1 white onion
- 1 sprig fresh parsley
- 2 cloves
- 1 Rid of Parmigiano Reggiano
- 1 tbsp whole black pepper berries
- 2 tbsp salt
Instructions
PEAS BROTH (OPTIONAL)
- To cook my Risi e Bisi, I love to prepare a particular vegetable broth, with the peas shells, following the tradition.
- If you want to do the same, follow the next steps; otherwise, use a good vegetable or chicken broth.
- First, clean the rid of Parmigiano Reggiano: scrape the outer crust with a sharp knife, then rinse under running water.
- Then, peel and chop the onion.
- At this point, rinse the peas shells and put them into a 5 Qt pot, along with the onion, the parsley, the rid of Parmigiano Reggiano, the cloves, the whole black pepper berries, and the salt.
- Now, fill the pot with cold water (better if iced), cover the pot, and place over medium flame.
- When the water starts boiling, set the flame to let the peas broth bubble gently under the lid, and simmer for at least a couple of hours (best 4 hours).
- Finally, let the peas broth reach room temperature; filter, and pour into Jars.
- Store in the fridge for up to three days, or freeze.
ONIONS AND PANCETTA
- Now, let's prepare the soffritto!
- First, peel and cut the onion into half; then, mince the two halves.
- At this point, place on medium heat a saucepan or a pot big enough to contain all the ingredients, and add 2 tbsp of butter and the minced onion.
- Place another pot filled with the broth you choose, and let it simmer under the lid, very low.
- Gently saute the onion until lightly brown and translucent, then add the cubed Pancetta. Saute until the meat becomes slightly golden.
- Salt to taste.
RICE AND PEAS
- Now, add the peas and a ladle of hot broth. Bring the liquid to boil and simmer until all the broth is evaporated.
- Then, add the rice, and stir well to incorporate the other ingredients.
- At this point, raise the flame and baste with the wine.
- When the alcoholic part is evaporated, two ladles of broth and simmer the rice; add a ladle of broth at a time until the rice is ready. You want your Risi e Bisi done, but still al dente.
MANTECARE THE RISI E BISI
- At this point, place the pot far from the heat and add the rest of the butter, stirring vigorously.
- Then, add the grated cheese and keep stirring until the result is smooth and creamy. If rice becomes too thick during this process, add a little more broth.
- Salt to taste
SERVING AND DECORATING
- The Risi e Bisi requires smooth and slightly watery rice, so add broth to reach the right consistency.
- Also, add the parsley and the black pepper and stir well.
- I love to top any serving with a slice of pan-fried Pancetta, but this is optional.
- Serve hot, immediately.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 716Total Fat 43gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 20gCholesterol 84mgCarbohydrates 63gFiber 13gSugar 16gProtein 21g
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