Name: Risi e bisi (classic Venetian rice and peas)
Prep time: 45 min
Total time: 45 min
Yield: Serves 4
Ingredients: 50g unsalted butter; 2 tbsp olive oil; 6 shallots, finely sliced; 2 garlic cloves, finely chopped; 30g flatleaf parsley, chopped; 1kg pea pods, shelled and rinsed, or 400g frozen peas, defrosted (see Before you start); 1 litre vegetable stock, hot; 350g risotto rice, ideally vialone nano (see Before you start); 125ml dry white wine; 30g mint, chopped; 55g parmesan or veggie equivalent, finely grated, plus extra to serve

Risi e bisi (classic Venetian rice and peas)

Food writer Ursula Ferrigno shares her recipe for risi e bisi. This classic Venetian dish of rice and the sweetest fresh peas is served in a rich and comforting stock. Ursula says: “This recipe has become a speciality of Venice because of the wonderful soil of the Veneto, where peas grow in abundance. During the pea season, there’s often such a glut that the vendors don’t bother to weigh them out but just pour the pods freely into your bag, to ensure you can enjoy them at their finest and sweetest.” A vastly experienced and well travelled cookery teacher and writer, Ursula has taught in the UK, Italy, Ireland and the USA. This recipe is taken from Cucina Del Veneto (Ryland Peters & Small £22), the latest of her 20-plus cookbooks, and has been tested by delicious.

Gluten-freeVegetarian

Serves4

Hands-on45 min

DifficultyEasy

Method

Heat the butter and oil in a frying pan over a medium heat, then fry the shallots and garlic until lightly coloured (about 6 minutes).
Stir in the parsley, peas and just enough hot stock to barely cover the ingredients. Simmer gently for 2 minutes.
Add the rice, wine and some black pepper, then stir to coat the rice with this mixture using a wooden spoon.
Add the stock, ladleful by ladleful, stirring well between each addition, until all the stock has been absorbed and the rice is creamy. This should take about 18-20 minutes.
Stir in some salt, then the mint and parmesan. Remove the pan from the heat, cover and leave for 1 minute to allow the rice to rest. Serve on warmed plates or bowls with extra grated parmesan.