Risi e Bisi with Grana Padano PDO
Risi e Bisi is neither a risotto nor a soup! It is a dish made with peas and rice, originally from Veneto and easy to make. Discover the recipe with Chef Adele Forgione!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at wineandtravelitaly.com.
Cooking tools:
- Chef's knife
- Cutting board
- Stockpot
- Saucepan
- Saute pan
- Stove
- Ladle
- Wooden spoon
- Grater
- Measuring cup
Ingredients
- 500 gr. Fresh peas, shelled
- 400 gr Vialone Nano IGP rice
- 1 medium onion, diced
- 50 gr. Pancetta
- 4 oz. of Prosecco DOC
- 60 gr butter
- 350 gr. Grana Padano DOP grated
- Extra virgin Olive oil
- Salt
- Pepper
- 2 onions
- 3 carottes
- 4 cups water
- Pea pods
- Salt, pepper to taste
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