How to make it

  • Chop the pancetta, parsley, onion, and if using garlic, and fry gently in a sauce pan with half the butter on medium heat
  • Add the peas and 1 cup of water and a pinch of sugar, cook with the lid on for 5 minutes, 15 if using large peas
  • Add the rice and cook until the rice is glossy
  • Add the chicken broth to the rice and bring to a boil
  • Add the pepper and a bit of salt, turn the heat to medium
  • Stir often to prevent sticking
  • When the rice is al dente, about 15-20 min.add the rest of the butter and grated cheese
  • Mix thoroughly and serve
  • For a true "risi bisi" the liquid should have reduced enough to have a thick almost glutinous consistency to it.Almost like a thick soup.
  • Sometimes I add mushrooms to this.I can't have dairy so I use Earth Balance or Becel lactose free marg. I take my portion out before I add the cheese .If you don't have broth you can dilute a chicken cube in hot water to make the amount needed.If you can't find pancetta bacon is fine, but the Arborio rice is a must, as the other types get mushy.We have Italian bread with this, but it can be a side dish also.
  • You could keep a few cups extra of hot broth on the stove in case it gets too thick, then add in a little at a time.

Reviews & Comments 2

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  • Good4U 11 months ago
    Review in IMI 11
    Risi E Bisi
    Was this review helpful? Yes Flag
    " It was good "
    chuckieb ate it and said...
    Made this recipe for the IMI11 January challenge. It was really good and a very heartwarming soup. Perfect for a cold winter's day! Thanks Manella! More in IMI11.
    I Made It Ii/discussions/all/2
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  • NPMarie 3 years ago
    Very nice:)
    Was this review helpful? Yes Flag

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