The best rice and pea risotto recipe

Tutto Bene’s risi e bisi recipe (rice and pea risotto)
Serves 4

Ingredients

• 500g Ferron Via annone risotto
• 2 brown onions
• 2 bay leaves
• 1.8L of vegetable stock
• 400g of pancetta
• 2 cloves of garlic (locally produced is recommended)
• 6 banana shallots
• 100mL of extra virgin olive oil
• 20g of dried fennel seeds
• 400g of green peas, blanched and refreshed in ice water
• ¼ bunch of thyme
• 200g of unsalted butter
• 200g of grated Parmesan (Reggiano Parmigiano is recommended)

Method

Pea puree

1. Bring a medium-size pot half filled with water and a pinch of salt to the boil.
2. Thinly slice the garlic, two shallots and finely chop the thyme. Sautée in a pan with extra virgin olive oil until golden and tender (roughly 20 minutes on medium heat). Don’t burn the onions!
3. Blanch 200g of the peas in the boiling water until they are vibrant and green. Quickly strain the peas and add them to the blender with the sautéed onions (keeping in mind everything needs to be hot). Blend for four minutes or until smooth and shiny. Add seasoning and set aside. If not using straight away, an ice bath is recommended to keep the pea puree nice and green.

Pancetta mix

1. Thinly slice the pancetta and cut into 1cm squares. Add the squares to a pan once cut. Cook until crispy and the fat has leaked into the pan.
2. Drain into a fine sieve keeping all the oil.
3. Peel the shallots and julienne (thinly slice).
4. Add the shallots into the same pan you cooked the pancetta in. Add the strained fat, fennel seeds and a pinch of salt and cook until golden and tender. Then add to the fine sieve with pancetta. Set aside.

Risotto

1. Fine dice the onion and cook with bay leaves in olive oil in a medium size pot.
2. Bring vegetable stock to the boil once onions have turned translucent and are smelling fragrant and sweet.
3. Add the risotto, turn the heat up and stir until the rice is hot. Make sure you don’t burn the sides. The rice will make a cracking sound when ready
4. Using one ladle at a time, slowly add the boiling stock until it’s all been added.
5. Stir every 30 seconds to one minute to avoid it sticking.
6. Once the risotto has absorbed all the liquid, it should be creamy and almost dry.
7. Add the butter, parmesan and 200g of freshly blanched green peas.
8. Add 1 ½ tablespoons of pea puree per person.
9. Stir, stir and stir some more. If your arms aren’t sore after making risotto, you haven’t made it right. It should be luscious and creamy.
10. Finally, add seasoning. Risi e Bisi loves lots of freshly cracked black pepper.

Recipe by Tutto Bene.