It's Spring, so it must be Risi e Bisi

I knew when I started this blog that once April came, I would write about Risi e Bisi. I love making this part soup, part risotto dish of goodness. Risi e Bisi is an Italian dish, no, scratch that, it is a Venetian dish. It is the most Venetian of Venetian dishes as Nigella Lawson writes in "Forever Summer". It is traditionally served on April 25th, St. Mark's Day using the first new sweet peas of spring.

Both Patrick and I have a love affair with Nigella. For different reasons of course. She is a beautiful woman who loves cooking and food so much that it shows in everything that she does. Patrick loves her because, well - she's Nigella! I love her for her endless enthusiasm for food and life. You can find some wonderful recipes and much more about her on her website Nigella.com

"Forever Summer" is where I first read about Risi e Bisi. I made it almost immediately because like Nigella, I love frozen peas. I always have the ingredients on hand to make Risi e Bisi, it is a pantry staple of mine. It is served as Primi (or starter) in Italy, but I normally serve it with some good crusty bread and a salad on the side as dinner. This is a quick and easy dinner that I hope you will join me in making on the 25th!

Risi e Bisi

Adapted from "Forever Summer" by Nigella Lawson

3/4 cup frozen petits pois, thawed

4 tablespoons unsalted butter

5 tablespoons freshly grated Parmigiano Reggiano, plus more for serving

2 tablespoons olive oil

1 small onion, very finely chopped

1 cup risotto rice (arborio, Vialone or Carnaroli)

6 cups chicken or vegetable stock

salt and pepper to taste

In a small pan over a gentle heat, saute 1/2 cup of the peas until tender. Put in a food processor with another tablespoon of the butter and a tablespoon of the Parmigiano and puree.

In a heavy bottomed wide saucepan, melt 2 tablespoons of butter together with the olive oil and gently cook the onion until the onion is soft and translucent. Add the remaining thawed peas and turn into the buttery onion. Stir in the rice until all the grains are coated, just like risotto. But here's the easy part: rather than adding the stock slowly and stirring all the while, with risi e bisi, you add all the stock at once. Stir everything together, add the petits pois puree, cover and leave to simmer for about 15 minutes or until the rice is cooked. Pour into a large warmed bowl, and stir in the remaining Parmigiano. Season to taste. Serve in shallow soup bowls with additional Parmigiano at the table.