Risi e Bisi
Brothier than risotto but thicker than soup, this Venetian classic requires a not-so-gentle touch.
A cookbook recipe exclusively for ATK Essential members from Tasting ItalyGather Your Ingredients
Key Equipment
Before You Begin
We use frozen petite peas here, but regular frozen peas can be substituted, if desired. For the proper consistency, make sure to cook the rice at a gentle boil. Our favorite arborio rice is from RiceSelect.
Instructions
1.
Bring broth and water to boil in large saucepan over high heat. Remove from heat and cover to keep warm.
2.
Cook oil and pancetta in Dutch oven over medium-low heat until pancetta is browned and rendered, 5 to 7 minutes. Add onion and cook, stirring frequently, until softened, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add rice and stir to coat, about 1 minute.
3.
Add 5 cups broth mixture, increase heat to high, and bring to boil. Reduce heat to medium-low, cover, and boil gently until rice is tender but not mushy, about 15 minutes, stirring every 5 minutes to ensure that rice is gently boiling.
4.
Remove pot from heat and whisk rice vigorously until broth has thickened slightly, 15 seconds. Stir in peas, Parmesan, parsley, and lemon juice. Season with salt and pepper to taste. Adjust consistency with remaining 1/2 cup broth mixture as needed. Serve, passing extra Parmesan and lemon wedges separately.
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