The doge's "eating" ... RISI E BISI ... with smiles
Venetians are very fond of the name of the recipe, it was also one of the mottos of the Risorgimento, much loved by the doges and the aristocracy.
"OGNI RISO UN BISO" (kiss).
An auspicious spring dish:
rice, a symbol of fertility, and fresh peas, an emblem of rebirth.
The first that brings spring to the table, especially if prepared with fresh peas (from the end of April to June), they give better results for sweetness and aroma.
It is neither a soup nor a risotto, as chef CARLO CRACCO explains: "it is a soupy dish but not liquid, it is creamy but it is not a risotto".
THE ORIGINAL RECIPE (filed in 2013 at the Venice Chamber of Commerce):
- 500 g of shelled peas
- 500 g of Vialone nano rice
- 2 tablespoons of chopped parsley
- 2 fresh white onions
- 5 tablespoons of extra virgin olive oil
- 50 g of butter
- 5 tablespoons of grated Parmesan
- chicken broth to taste
-Salt and Pepper To Taste.
Preparation:
- prepare chicken broth with onion, carrots, celery, a clove of garlic and salt.
- put the oil in a saucepan, the shelled peas, the onions cut into thin pieces, the chopped parsley, half a glass of water and cook for 10/15 minutes until the water is absorbed; season with salt.
- add the rice and continue cooking, adding a little broth at a time
- when the rice is al dente, turn off the heat and whisk with butter, Parmesan, freshly ground pepper and a little broth until it is wave-like, that is, just soaked to move softly on the plate.
Within the same region there are variants, among the best known the use in sautéed lard or bacon or raw ham.
DAVIDE OLDANI, chef with 2 Michelin stars, proposes this symbolic dish of the Venetian culinary tradition with ham powders that gives a touch of flavor and color.
Our favorite variant is: RISI E BISI WITH MUSSELS AND CUTTLEFISH