Entree: Italy – Veneto – Risi e Bisi (Venetian rice-and-pea dish cooked to a brothy, risotto-like consistency with butter and Parmesan)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 18 min

Total 40 min

Ingredients

- 2 tbsp (30 ml) extra-virgin olive oil
- 2 tbsp (28 g) unsalted butter
- 4 oz (115 g) pancetta, diced (optional)
- 1 small yellow onion, finely chopped (about 4 oz / 115 g)
- 1 1/2 cups (300 g) Carnaroli or Arborio rice
- 12 oz (340 g) fresh shelled peas or frozen peas
- 6 cups (1.4 L) hot chicken or vegetable stock
- 1/2 cup (50 g) freshly grated Parmigiano-Reggiano
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- Salt to taste
- Freshly ground black pepper to taste
- Lemon wedges for serving (optional)

Instructions

1. Heat the olive oil and 1 tbsp (14 g) butter in a wide, heavy-bottomed saucepan over medium heat.
2. Add the pancetta (if using) and cook until lightly crisp; remove and set aside. Add the chopped onion and cook gently until translucent, about 5 minutes.
3. Stir in the rice and toast for 1–2 minutes until the grains are glossy but not browned.
4. Add 1 cup (240 ml) of the hot stock and stir gently; simmer until most liquid is absorbed. Continue adding the stock, about 1/2–1 cup (120–240 ml) at a time, stirring occasionally, allowing the rice to absorb liquid between additions.
5. After about 10 minutes of cooking, add the peas and half of the reserved pancetta; continue adding stock and simmering until the rice is tender but still retains a slight bite and the mixture is brothy, about 5–8 more minutes (total rice cooking time ~16–18 minutes).
6. Remove from heat and stir in the remaining 1 tbsp (14 g) butter, Parmigiano-Reggiano, and chopped parsley. Adjust seasoning with salt and pepper.
7. Serve immediately in shallow bowls with remaining pancetta on top and lemon wedges at the side if desired.