During a recent visit to her Italian hometown, TABLE Magazine contributor Sara Ghedina spent some time in the kitchen sharing a handful of traditional foods from the Veneto.

In addition this tasty dish, try Sara’s recipes for Bigoli in Salsa, Braised Chicken and potatoes Pollo in Umido, and traditional marinated sardines Sarde in Saor.

Risi e Bisi (Rice and Peas)

Serves 4

 

Comfort food at its best - we can safely say this is the most famous of all risotti the region. In the days of the Venetian Republic, it was served to the Doge on April 25, the feast of Saint Mark and the Venetian national holiday.

 

Like all risotti, it is fairly simple, but needs care and attention while cooking. You need to add the liquid little by little and never stop stirring to ensure that the rice is cooked evenly.

 

In the Veneto region, risotti are served all’onda, “on the waves.” In fact, it means with quite a lot of liquid: the finished product should ripple like the ocean current, and be liquid enough to make it almost pourable, yet maintain its classically creamy consistency.

 

This dish is traditionally made with fresh new peas available in spring. If out of season, you can substitute them with frozen peas, but avoid canned ones. 

 

6 cups vegetable stock

1 lb frozen or 2 lb fresh peas

8 tbsp extra virgin olive oil

1 medium yellow onion, finely chopped

Salt and pepper, to taste

 

10 oz Carnaroli or Arborio rice

1/2 cup dry white wine

2 tbsp butter

3 tbsp grated Parmesan 

 

Bring vegetable stock to a simmer in a medium pot; keep warm over medium-low heat. Bring a medium size pot of water to boil and cook the peas for about 2 minutes (if using fresh ones, shell them first), drain, and set aside.

 

Heat 4 tbsp olive oil in a large saucepan, add half of the onion and cook it for 10 minutes, stirring constantly and adding a bit of stock if needed. Add peas and cook them for 7 to 8 minutes adding a bit of stock as needed. Season with salt and freshly ground black pepper, turn the heat off, cover, and set aside.

 

In a large pot, heat remaining 4 tablespoons olive oil, add the rest of the onion, and cook it at low heat for 10 minutes until it becomes translucent. Bring the heat to high, add rice, and let it cook, stirring constantly until some grains are translucent, about 2 to 3 minutes. 

 

Add white wine and cook, stirring the whole time, until pan is almost dry, about 3 minutes, and then season with salt and pepper. Ladle in 2 cups of broth then turn heat to medium-low and simmer, stirring occasionally, until broth is absorbed, 2 to 3 minutes. Ladle in another 2 cups broth and continue to cook, stirring again, until most of the broth is absorbed, 5 to 7 minutes.

 

Add reserved peas and cook, adding more broth as needed and stirring to the very end until rice is ready. Turn off the heat and add butter and grated Parmesan cheese, stirring vigorously until it becomes creamy. Add 2 tablespoons of stock, stir well, season with freshly ground black pepper and serve.

STORY AND PHOTOGRAPHY BY SARA GHEDINA