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Venetian style Rice and Peas Recipe (Risi e Bisi)

Beans and Sradines
September 20, 2023 by tina oblak in Adriatic Recipe, All year round recipe, Central European recipes, child friendly dish, child friendly meal, dinner, Easter, Easter dish, Easter recipes, Easy recipe, entrée course, family friendly dish, family friendly meal, festive dish, first course, first course dish, first course meal, healthy mael, hearty dish, Istrian cuisine, Istrian dish, Istrian food, Istrian gastronomy, main course, main dish, one pot meal, one pot meat recipe, recipe from Northern Ital, Risotti, Risotto, Rustic dish, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, Starters, supper, Vegetables, Venetian dish

This springtime speciality dish Risi e Bisi, meaning rice and peas in Venetian dialect, originated in the north-eastern region of Veneto in Italy. It is a dish that has been long disputed in the culinary world whether it is a very ‘runny’ risotto or a very ‘thick’ soup, and hence whether you should eat it with the fork or with a spoonBeing a risotto or a soup, this dish is absolutely delicious, incredibly satisfying and deeply rooted in the history of the region. It has such a profound cultural significance to the point of being celebrated by the Venetian poet Domenico Varagnolo:

To bless the holy spring,

which makes a garden a paradise,

all I need is a soup bowl,

a soup bowl of our own risi e bisi...

There, in hundreds of tiny little globes,

I savour a tender green jewel of the earth

scattered in a white sea of tender smiles.

Risi e Bisi was one of the key dishes, among a menu of more sophisticated foods and fine wines, that used to be served at the Doge's banquet (Doge is the highest official of the republic of Venice for more than 1,000 years, from the 8th to the 18th century, and symbol of the sovereignty of the Venetian state) on April 25th to mark and celebrate Venice's patron Saint, St. Mark, the Evangelist, since he is the saint who evangelised the people of the Veneto.

This traditional dish served on a feast day also marked the period approaching Easter, the end of winter, and the arrival of Spring, which provided the very first peas in the new season, renowned for being small, sweet and tender.

This dish has been very popular and very much loved along the Slovenian coastline where it is known as Rizi e Bizi. This should come as no surprise since this area is bordering with Italy and was once dominated and ruled by the majestic La Serenissima (‘The most Serene Republic of Venice’) which left behind a significant “foodprint” in the region.

A pea and rice dish is a very family friendly meal and was cooked by my mother on a regular basis when the peas where in season and at their best. Shelling the peas was worth the effort since the final dish is divine in its simplicity and humbleness.

This recipe has remained one of the top favourites among family and friends. Try to make it and you will understand what the fuss is all about and why the Doge requested it every year at his palace...

This is not the dish I would normally cook in springtime as peas are a long way off in the UK where I currently live, but are widely available a bit later in the season. It is well worth waiting for them, and you will end up with unbeatable (late) summer or early autumn supper!

Recipe

Ingredients

Serves 4

  • 1 kg fresh young peas in their pods, shelled (can use 400g of frozen petits pois)

  • 1.2 litres good vegetable, chicken or beef stock

  • 4 Tbsp olive oil

  • 1 small onion (about 100g), peeled and finely chopped

  • 50-100g pancetta (salt-cured pork belly) or ham, cubed

  • 250g risotto rice like Vialone Nano, Arborio or Carnaroli

  • 40-50g Parmiggiano Reggiano or Grana Padano cheese, freshly finely grated

  • small handful of fresh flat leaf parsley leaves (about 15g), finely chopped and some extra for garnish

  • a knob of butter, optional

  • sea salt

  • black pepper

Method

Before starting to make the risotto have your boiling hot stock ready to hand for later.

Pour the oil in a low-sided pan, add finely chopped onions and cubed pancetta.

Cook for a few minutes until the onions become soft and translucent and the pancetta begins to release its fat.

View fullsize Risi e Bisi 5.jpg
View fullsize Risi e Bisi 6.jpg

Add the peas and the chopped parsley, sauté for a few minutes, stirring constantly and making sure that the mixture does not start to stick to the bottom of the pan.

Season with black pepper and add roughly a glass of stock.

Cook the mixture over a fairly high heat so that the liquid evaporates quickly.

View fullsize Risi e Bisi 8.jpg
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Add more stock and the rice. Cook, stirring constantly to prevent sticking to the pan, until the first amount of liquid is absorbed.

Start gradually adding ladles of hot stock, one at a time, allowing the liquid to be absorbed before adding more.

View fullsize Risi e Bisi 10.jpg
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Cook on a medium heat, stirring almost constantly, until the rice is cooked and ready, and the mixture has a distinctly runny consistency.

Finish the dish with a typical Italian “mantecare phase” (when the rice is cooked, remove the saucepan from the heat, add a knob of butter (if using), and finely grated Parmiggiano Reggiano or Grana Padano cheese. Stir quite vigorously with a wooden spoon to obtain a creamy consistency).

Taste and adjust the seasoning with black pepper (if using) and the sea salt, but the latter might not be necessary since the stocks from the stores, generally speaking, pancetta and the cheese contain salt already.

View fullsize Risi e Bisi 13.jpg
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Serve immediately while still hot and distinctly runny in consistency.

Ladle onto the plates and sprinkle with some roughly chopped fresh parsley to garnish (optional).

Just a thought

A variation of this recipe, which further refines the dish, involves the use of the empty pea pods which get washed, placed in pan with a plenty of cold water and boiled for roughly an hour.

Then they get drained in a colander and the inside of the shells get scraped with the spoon obtaining the green paste which is added to the onion, pancetta, pea and parsley mixture.

I have not been familiar with this process and made aware that this is only done if the peas are organically produced.

Apparently, all the pesticides residues concentrate on the inside of the pea shell and the farmers are very keen on the use of the chemicals as peas are particularly susceptible to pests.

Wine suggestion

Soave Classico DOC "Vin Soave" 2022 - Inama

September 20, 2023 /tina oblak
Risi e bisi, Rizi in bizi, Rice and Peas, fresh young peas, peas in pods, frozen petits pois, pancetta, salt-cured pork belly, ham, risotto, risotto rice, pea risotto, Vialone Nano rice, Arborio rice, Carnaroli rice, Parmiggiano Reggiano cheese, Grana Padano cheese
Adriatic Recipe, All year round recipe, Central European recipes, child friendly dish, child friendly meal, dinner, Easter, Easter dish, Easter recipes, Easy recipe, entrée course, family friendly dish, family friendly meal, festive dish, first course, first course dish, first course meal, healthy mael, hearty dish, Istrian cuisine, Istrian dish, Istrian food, Istrian gastronomy, main course, main dish, one pot meal, one pot meat recipe, recipe from Northern Ital, Risotti, Risotto, Rustic dish, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, Starters, supper, Vegetables, Venetian dish
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Summer Risotto with Fresh Tomatoes Istrian Recipe

Beans and Sardines
June 21, 2023 by tina oblak in Adriatic Recipe, Appetizers, child friendly dish, child friendly meal, dinner, Easy recipe, family friendly dish, family friendly meal, first course, first course dish, first course meal, Healthy, healthy mael, Istrian cuisine, Istrian dish, Istrian food, Istrian gastronomy, light meal, main course, main dish, main vegetarian course, main vegetarian dish, main vegetarian meal, Nutritious, Nutritious dish, one pot meal, recipe from Northern Ital, Risotti, Risotto, Rustic dish, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, Starters, summer dish, summer recipe, supper, Vegan, Vegetables, Vegetarian

This light and fresh summer risotto is made with juicy and ripe tomatoes that are in season, and it is a great alternative to a very much loved and more common pasta with tomatoes sauce.

It is low in budget, healthy, incredibly easy and simple to make, an ideal solution for a midweek lunch or dinner, it can be served as first course or as a main paired with grilled or pan fried fish or meat.

During the whole of the summer season, and especially during the summer holidays, my mother would make this colourful risotto quite often, this is the time of the year when the the tomatoes are at their peak, the ripest and the sweetest, and they are in abundance.

I am sharing here my mother's recipe for this humble and delicious summer tomato risotto served with freshly torn fragrant basil leaves and a drizzle of olive oil, you will come back to this recipe time and time again.

Recipe

Ingredients

  • 4 Tbsp extra virgin olive oil

  • 1 onion (about 100g), peeled and finely chopped

  • 500g vine tomatoes or other variety of ripe and sweet tomatoes, washed and roughly chopped

  • 300g risotto rice (like Vialone Nano, Arborio or Carnaroli)

  • a few fresh basil leaves

  • 1 litre of hot vegetable broth or stock (you can use instant vegetable stock powder)

  • a bit of fresh flat leaf parsley, finely chopped

  • sea salt

  • ground black pepper

  • a handful of Parmiggiano Reggiano or Grana Padano cheese, finely grated, optional

  • a knob of butter, optional

Method

Before starting making risotto have your boiling hot vegetable stock ready to hand for later.

Put extra virgin olive oil in a pan, add finely chopped onions, a pinch of salt, and sauté for a few minutes on a gentle heat until cooked down and soft.

View fullsize Tomato Risotto 3.jpg
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Add roughly chopped tomatoes, a few basil leaves, put the lid on and cook for about 10-15 minutes stirring occasionally. The tomatoes should be fully cooked and broken down.

View fullsize Tomato Risotto 4.jpg
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View fullsize Tomato Risotto 10.jpg

Add the rice and toast it for a few minutes, stirring constantly to avoid sticking to the bottom of the pan.

View fullsize Tomato Risotto 11.jpg
View fullsize Tomato Risotto 12.jpg

Pour or ladle a bit of hot vegetable stock and cook until the first amount of liquid is absorbed.

Start gradually adding ladles of hot stock, one at a time, allowing the liquid to be absorbed before adding more (you might not need all the stock).

There should be enough liquid just to cover the risotto, the Italians say that a risotto should be smooth and runny enough to be described as all'onda, on the wave.

Cook on a medium heat, siring almost constantly, until the rice is cooked al dente (meaning fully cooked but still a bit firm when bitten).

It should roughly take between 15-18 minutes for a risotto to be cooked.

Taste and adjust the seasoning with black pepper (if using) and sea salt, but this might not be necessary since the stocks from the stores generally speaking contain salt already.

Stir in finely chopped fresh leaf parsley.

For even creamier texture and a slightly richer flavour you can finish cooking the tomato risotto with a typical Italian mantecare phase (as soon as the risotto is cooked, remove the saucepan from the heat, add grated cheese and a knob of cold butter to the risotto, and stir with a wooden spoon quite vigorously).

Serve immediately while the risotto is still hot and a bit runny in consistency.

Ladle the risotto onto the plates and sprinkle with some roughly chopped fresh parsley and a few basil leaves for garnish and drizzle with extra virgin olive oil.

Wine suggestion

Alto Adige Valle Isarco Müller Thurgau DOC "Sass Rigais" 2021 - Manni Nössing

June 21, 2023 /tina oblak
fresh tomatoes, ripe tomatoes, sweet tomatoes, San Marzano tomatoes, fresh vine tomatoes, risotto rice, Arborio rice, Carnaroli rice, light risotto, tomato risotto
Adriatic Recipe, Appetizers, child friendly dish, child friendly meal, dinner, Easy recipe, family friendly dish, family friendly meal, first course, first course dish, first course meal, Healthy, healthy mael, Istrian cuisine, Istrian dish, Istrian food, Istrian gastronomy, light meal, main course, main dish, main vegetarian course, main vegetarian dish, main vegetarian meal, Nutritious, Nutritious dish, one pot meal, recipe from Northern Ital, Risotti, Risotto, Rustic dish, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, Starters, summer dish, summer recipe, supper, Vegan, Vegetables, Vegetarian
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Sea Bass Risotto Istrian Recipe

Beans and Sardines
January 18, 2023 by tina oblak in Adriatic Recipe, All year round recipe, Appetizers, child friendly dish, child friendly meal, dinner, Easy recipe, entrée course, family friendly dish, family friendly meal, first course, first course dish, first course meal, Fish & Seefood, fish starter, Healthy, healthy mael, hearty dish, Istrian cuisine, Istrian dish, Istrian food, Istrian gastronomy, light fish course, light meal, main course, main dish, main fish course, main fish meal, one pot meal, one post fish recipe, recipe from Northern Ital, Risotto, Rustic dish, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, Starters, supper, Venetian dish

Sea bass risotto is light, creamy and flavoursome, it is made with very simple and delicate in flavour ingredients.

This dish is a true testimony to honest and uncomplicated cooking. It might not be the most colourful dish, it is modest, and humble in its appearance, but it most surely delivers in flavour. It will delight all the generations around the dinner table and will be enjoyed by the most reluctant fish eaters due to its very mild “fishy taste”.

This Venetian inspired risotto is made with fresh sea bass, a very much appreciated fish. It is one that is considered to be a real delicacy, and is very often represented in the antique mosaics by the Romans. A good quality fish stock is pretty much essential to the success of this risotto. Home made fish stock is very easy and quick to make, it is fresh, resourceful, sustainable and incredibly satisfying and economical since you are using up every part of the fish.

What are the origins of this type of risotto? The fishermen sold the precious filets of fish in the market, and so to provide for their families, they used the left-over bones and heads, which they cooked to form the most delicious stock that was then used for cooking this type of risotto.

Venetian style risotto is very popular along the Slovenian coast, where I come from, an area once part of ‘La Serenissima,’ the Most Serene Republic of Venice. Sea bass or sea bream risotto is found in most good fish restaurants and cooked in local households on a regular basis.

I am sharing here my family's recipe for this rustic fish based risotto, that can equally, and proudly sit on elegant plates during a more formal dining setting.

Recipe

Ingredients

Serves 4

Fish Stock

  • 500g roughly, sea bass or sea bream (1 big fish or two smaller in size) washed, cleaned, gutted and scaled (fishmonger will be happy to do this for you)

    You can use other type of sustainable white fish like hake, pollack, and flat fish, avoid oily fish such as salmon, mackerel, and tuna, as they are too fatty and will make your stock greasy and unpleasant.

    You can make the stock using just the bones, again only from the white fish. You will need about 1kg of these, the fishmonger will sell them very cheaply or even given for free.

  • 1 small bay leaf or ½ of big one (fresh or dry)

  • a few whole black peppercorns (about 6)

  • 1 clove of garlic, peeled

  • 1 carrot (about 40g), peeled

  • stick of celery (about 40g)

  • 1 shallot or a piece of anion (about 40g)

  • small handful of fresh flat leaf parsley, washed

  • extra virgin olive oil, a drizzle

  • sea salt

Risotto

  • 3 Tbsp extra virgin olive oil

  • 1 shallot or onion (about 40g), peeled and finely chopped

  • 300g risotto rice (like Vialone Nano, Arborio, Carnaroli)

  • fish chunks removed from previously cooked sea bass or sea bream

  • 1 litre of hot fish stock

  • knob of butter

  • handful of freshly grated Parmiggiano Reggiano or Grana Padano cheese, optionala

  • small handful of fresh flat leaf parsley (about 4g), finely chopped

Method

Fish Stock

Start by preparing the fish stock.

Place the fish in a pan, big enough to accommodate the fish lying flat (if using 2 fishes lie them next to each other or one on top of the other).

Add a few black whole peppercorns, clove of garlic, bay leaf, a generous pinch of sea salt and about 1.5 litres of cold water.

Bring to boil, turn down the heat, cover with the lid, and gently cook the fish for about 10-15 minutes.

When almost cooked, remove from the water, place on a big plate and allow to cool a bit.

When cool enough to handle, remove the skin and the fish meat from the bones in medium size chunks, put them in the bowl, cover so the fish pieces do not dry, and set aside for later use.

Put the head and the bones back in the pot, in the same water in which the fish was cooked.Add a carrot, celery stick, shallot or onion, fresh flat leaf parsley and a drizzle of extra virgin olive oil. Cover with the lid and gently simmer for about 30 minutes.

Taste and adjust the seasoning.

View fullsize Sea Bass Risotto 2.jpg
View fullsize Sea Bass Risotto 3.jpg

Place the fine sieve over a saucepan and pass the stock through a sieve. Discard the head, bones and cooked down vegetables.

Put the saucepan with the stock back on the stove, on a very minimum heat, put the lid on and keep it warm and ready to hand for later use.

View fullsize Sea Bass Risotto 4.jpg
View fullsize Sea Bass Risotto 5.jpg

Risotto

Place the oil in a pan and gently sauté chopped shallots or onions until soft.

Add the risotto rice and toast a bit, stirring constantly to avoid sticking to the pan.

View fullsize Sea Bass Risotto 6.jpg
View fullsize Sea Bass Risotto 7.jpg

Add the fragments of sea bass or sea bream.

Start gradually adding ladles of hot fish stock, one at a time, allowing the liquid to be absorbed before adding more.

There should always be enough liquid just to cover the risotto.

Cook on a medium heat, stirring almost constantly, until the rice is cooked al dente, meaning fully cooked but still a bit firm when bitten.

Removing from the stove, add a knob of cold butter and a handful of freshly grated Parmiggiano Reggiano cheese and finely chopped fresh flat leaf parsley. Stir with a wooden spoon, quite vigorously, in order to develop its delicious creamy texture.

The risotto should be smooth and runny enough to be described by the Italians as risotto all'onda, meaning risotto on the wave.

Serve immediately while the risotto is still hot.

Just a thought

To cut the corners, you can make this risotto by using fresh sea bass or sea bream fillets and using a high quality store bought fish stock.

Sea bass risotto will keep in the fridge for a couple of days in an airtight container.

It can be enjoyed at room temperature as well, and is not suitable for freezing.

Wine Suggestion

Soave Classico DOC "Calvarino" 2020 - Pieropan

January 18, 2023 /tina oblak
Fresh Sea Bass, Sea Bass, Sea Bream, white flesh fish, fish risotto, fish stock, risotto rice, Arborio rice, Carnaroli rice, Vialone nano rice
Adriatic Recipe, All year round recipe, Appetizers, child friendly dish, child friendly meal, dinner, Easy recipe, entrée course, family friendly dish, family friendly meal, first course, first course dish, first course meal, Fish & Seefood, fish starter, Healthy, healthy mael, hearty dish, Istrian cuisine, Istrian dish, Istrian food, Istrian gastronomy, light fish course, light meal, main course, main dish, main fish course, main fish meal, one pot meal, one post fish recipe, recipe from Northern Ital, Risotto, Rustic dish, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, Starters, supper, Venetian dish
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