David Tanis’s Risi e Bisi
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 2tablespoons butter
- 1medium onion, diced
- 1cup arborio or carnaroli rice
- Salt and pepper
- 6cups hot chicken broth
- 2tablespoons olive oil
- 3ounces pancetta, diced
- 6scallions, chopped
- 2garlic cloves, minced
- 12fresh sage leaves
- 8ounces shucked English peas, about 2 cups
- 4ounces pea tendrils or shoots (or use baby spinach)
- 2tablespoons chopped parsley
- ½teaspoon lemon zest
- 2ounces grated Parmesan
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
430 calories; 20 grams fat; 7 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 46 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 17 grams protein; 932 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Melt butter in a heavy, wide saucepan over medium high heat. Add onion and cook until softened, about 5 minutes.
- Step 2
Stir in rice and season with salt and pepper. Continue cooking for 2 minutes. Add 2 cups chicken broth and bring to a brisk simmer. Cook 6 minutes, stirring occasionally as broth is absorbed. Add 2 more cups broth and cook for another 6 minutes, until rice is cooked through, but firm.
- Step 3
Meanwhile, heat olive oil in a skillet over medium heat. Add pancetta and cook 2 minutes without browning. Add scallions, stir to coat and cook 1 minute. Add garlic, sage leaves and peas. Season generously with salt and pepper. Add ½ cup broth and simmer until peas are done, about 2 minutes. Add pea tendrils and cook until just wilted, about 1 minute.
- Step 4
Add pea mixture to rice mixture and gently stir together. Add enough broth to keep rice a bit soupy. Check seasoning. Stir in parsley, lemon zest and Parmesan and serve immediately.
Private Notes
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Cooking Notes
Gillian G
A simplified vegetarian version worked well. Omitting pancetta, I sautéed garlic in olive oil, then cooked thawed peas and shredded spinach (instead of pea tendrils) for 30 seconds in a half cup of white wine before adding to the cooked rice. Frozen peas need very little cooking, or else they lose colour and crunch. Substituting white wine for part of the broth adds a needed touch of acidity. A heaping teaspoon of lemon zest boosted the flavour. Even without fresh herbs, it was tasty.
Leek
Have made this a few times, it's quite reliably good. You can use frozen peas. I generally use bacon instead of pancetta, and sub about 1/2 cup wine for some of the stock. Baby spinach works as a green, I've used finely sliced baby kale, too. And add a tablespoon or two of lemon juice.
topacho
If you are going to use fresh peas, then you might as well make a broth out of the pods (after washing them)! This is what the venetians do: use every bit of the fresh peas, rather than adding a meat-based broth.
Betty
I made a vegetarian version, omitting the pancetta and using Not Chick'n bouillon cubes for the broth. To amp the flavor, I used 1/2 c. white wine at the beginning and added saffron, much as I would do for a traditional risotto. I also added more Parmesan than the recipe called for. It was very tasty. I think I'll make risotto cakes from the leftovers.
Anna
I used two anchovies as I didn't have pancetta - delicious!
Eleanor
An egg on top of the leftovers made a wonderful breakfast.
Taylor
This was delicious! Substituted vegetable broth and tempeh bacon to make it vegetarian.
topacho
If you are going to use fresh peas, then you might as well make a broth out of the pods (after washing them)! This is what the venetians do: use every bit of the fresh peas, rather than adding a meat-based broth.
Tom Kulaga
Pretty yum although the arborio rice needs a good 16 mins to cook not 12 as the recipe indicates. Have extra broth on hand to make it satisfyingly soupy.
Gillian G
A simplified vegetarian version worked well. Omitting pancetta, I sautéed garlic in olive oil, then cooked thawed peas and shredded spinach (instead of pea tendrils) for 30 seconds in a half cup of white wine before adding to the cooked rice. Frozen peas need very little cooking, or else they lose colour and crunch. Substituting white wine for part of the broth adds a needed touch of acidity. A heaping teaspoon of lemon zest boosted the flavour. Even without fresh herbs, it was tasty.
Kate W
This was delicious! I doubled the recipe for a large dinner and it was great (though we did have leftovers). The pea tendrils were a great addition, if you can find them. Otherwise, I would use baby spinach next time to avoid the hassle of going to a specialty store.
Leek
Have made this a few times, it's quite reliably good. You can use frozen peas. I generally use bacon instead of pancetta, and sub about 1/2 cup wine for some of the stock. Baby spinach works as a green, I've used finely sliced baby kale, too. And add a tablespoon or two of lemon juice.
Betty
I made a vegetarian version, omitting the pancetta and using Not Chick'n bouillon cubes for the broth. To amp the flavor, I used 1/2 c. white wine at the beginning and added saffron, much as I would do for a traditional risotto. I also added more Parmesan than the recipe called for. It was very tasty. I think I'll make risotto cakes from the leftovers.
chubbco
Delicious even without the pancetta, with boxed stock and good spinach replacing tendrils. Added a little Worcestershire for the anchovy and general backbone. (And it timed out just right. Ignore my innumerate previous comment. I'd delete it if the site allowed editing.)
chubbco
I'm going to try this but I'm haven big a hard time believe no Arborio rice will cook in 12 minutes
Danielle Ivory
I wanted to make this vegetarian, so I subbed in hot water and a half cup of chardonnay for the broth and about a tablespoon of tomato paste instead of pancetta.
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