Risi e bisi

Name: Risi e bisi
Prep time: 10 min
Cook time: 33 min
Total time: 43 min
Yield: 4
Ingredients: 2 tsp Essential Olive Oil; 50 g butter; 1 onion, finely chopped; 77 g packs Cooks’ Ingredients Beechwood Smoked Diced Pancetta; 1.2 L fresh chicken stock; 250 g carnaroli risotto rice; 250 g frozen petits pois; 50 g g Parmigiano Reggiano, finely grated, plus extra to serve; 25 g g pack flat leaf parsley, leaves chopped

Silvana Franco's heartwarming, traditional Italian dish is perfect for winter. Once fresh pea season arrives, it’s wonderful with shelled young pods, although sweet, frozen petits pois work well in this all year round.

4.5 out of 5 stars(3) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook33 mins
Total time43 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 tsp Essential Olive Oil
50g butter
1 onion, finely chopped
2 x 77g packs Cooks’ Ingredients Beechwood Smoked Diced Pancetta
1.2 L fresh chicken stock
250g carnaroli risotto rice
250g frozen petits pois
50g g Parmigiano Reggiano, finely grated, plus extra to serve
½ x 25g g pack flat leaf parsley, leaves chopped

Heat the oil and ½ the butter in a large, heavy-based saucepan. Add the onion, cook for 5 minutes over a medium heat, then add the pancetta and cook for 5 minutes more, stirring occasionally, until the onion is soft and golden.
Meanwhile, gently heat the stock in a separate saucepan.
Add the rice to the onion pan and stir to coat the grains in the fat. Add a large ladleful of warm stock and stir until absorbed. Pour in the remaining stock and bring to a simmer. Cook for 15-20 minutes, stirring occasionally, until the rice is just tender.
Add the petits pois and cook for 2-3 minutes, until defrosted and piping hot throughout. Stir in the remaining butter and the cheese, then mix until creamy and glossy. Check the seasoning. Ladle into shallow bowls and sprinkle generously with parmesan and parsley.

Cook’s tip

There are always variables when it comes to cooking with risotto rice, so adjust the volume of stock as necessary to achieve your preferred consistency – even if it means using a spoon to eat it!

Typical values per serving when made using specific products in recipe