Risi e Bisi is a traditional Venetian dish made with rice and fresh peas cooked together in a light, creamy broth. Its consistency falls between a risotto and a soup, with Parmigiano-Reggiano and butter added at the end.
If using fresh peas, shell them and reserve the pods.
Rinse the pods thoroughly under cold water.
Risi e Bisi should be looser than risotto but thicker than a conventional soup. Vialone Nano is traditionally preferred because it releases starch while retaining its shape. When fresh peas are available, simmering the clean pods in the broth adds sweetness and strengthens the pea flavor.
Place the pea pods in a pot with the broth.
Bring to a gentle simmer and cook for 20 minutes.
Strain the broth, pressing lightly on the pods, then discard them.
Keep the broth hot over low heat.
Heat the olive oil and 1 tablespoon of butter in a heavy saucepan over medium-low heat.
Add the onion and pancetta.
Cook for 6 to 8 minutes, until the onion is soft and the pancetta has rendered some of its fat without becoming crisp.
Add the shelled peas and cook for 3 minutes.
Stir in the rice and cook for 1 minute, coating the grains in the fat.
Add enough hot broth to cover the rice generously.
Cook at a gentle simmer, stirring regularly and adding more broth as it is absorbed.
Continue cooking for approximately 16 to 18 minutes, until the rice is tender but still slightly firm.
Add enough remaining broth to give the dish a loose, spoonable consistency.
Remove the saucepan from the heat.
Stir in the remaining butter, Parmigiano-Reggiano, and parsley.
Season with salt and black pepper.
Let the dish rest for 2 minutes.
Serve immediately in warm bowls.
