Cheat’s risi e bisi

AT A GLANCE

  • Serves 4 - 6 people

The classic risi e bisi is made with fresh peas, with the pods simmered to make a stock. This cheat's version uses frozen peas, but the ease of preparation more than makes up for the deviation.

  • 2 tbsp olive oil
  • 40 gm butter, diced
  • 1 onion, finely diced
  • 1 garlic clove, finely chopped
  • 100 gm mild flat pancetta, diced
  • 220 gm carnaroli rice
  • 100 ml dry white wine
  • 1 litre (4 cups) hot chicken stock
  • 200 gm frozen peas, defrosted
  • 40 gm finely grated parmesan, plus extra to serve
  • To serve: coarsely chopped flat-leaf parsley
01   Heat oil and half the butter in a saucepan over medium-high heat, add onion, garlic and pancetta and sauté until tender (4-5 minutes). Stir in rice until coated and lightly toasted (1-2 minutes), then add wine and simmer until evaporated. Add hot stock, season to taste, bring to the boil and cook, stirring occasionally, until rice is al dente (15-20 minutes). Stir in peas, parmesan and remaining butter in the last minute of cooking and serve hot scattered with parmesan and parsley.

Topics:

PEAS, ITALIAN, GARLIC, WINTER, WHITE WINE, PANCETTA, RICE, PARMESAN, FAST, MAIN

Recipe:

EMMA KNOWLES

Photography:

JOHN PAUL URIZAR

Styling:

GERALDINE MUNOZ AND EMMA KNOWLES

FEATURED IN

Aug 2014

Aug 2014

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