Risi e Bisi

Risi e Bisi

Though normally served as a first course we like is as a savory side with a grilled steak or pork tenderloin.


  • 1 cup frozen peas use fresh if available
  • 1/3 cup Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
  • 1/3 cup dry, white wine
  • 11 1/4 cups chicken stock
  • 1 shallot, finely chopped
  • 1 tbs butter
  • 1/3 cup (1.5oz, 45gr) Parmesan cheese – freshly grated


  • Heat chicken stock and keep hot over low heat.
  • In medium sauce pan heat butter; add shallot and sauté until transparent.
  • Add rice and sauté, stirring, for 2 – 3 minutes until rice has white center. 
  • Add white wine and stir. 
  • When wine is almost absorbed add a 1/4 cup of stock and stir. 
  • If the peas are frozen add to the stock now. 
  • When the rice has almost absorbed the stock add another 1/4 cup and the peas if they are fresh. 
  • Continue adding stock, 1/4 cup at a time, stirring well after each addition. 
  • Before the last 1/4 cup is added taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked. 
  • You may not need the last 1/4 cup but if more stock is needed add it 1/8 cup at a time and waiting until almost completely absorbed. 
  • At this point risotto will be thick but not stiff – it will not hold it’s shape on a plate. 
  • If using frozen peas, strain them from any remaining stock and add now. 
  • Stir in the Parmesan. 
  • Spoon into a bowl and serve immediately. 


This is an easy risotto – and if you have peas in the freezer and Arborio in the pantry it’s a great last minute addition to any meal. It doubles or triples easily/

Keywords: risotto, peas, risi e bisi

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