The Frozen Peas Cookbook
Samuel Goldsmith
Published by Murdoch Books, £18.99, murdochbooks.co.uk. Image Credit: Mowie Kay
This Traditional Risotto Couldn't Be Easier
Samuel Goldsmith takes us step by step through how to make this classic Venetian dish with white wine, peas and pancetta
In the traditional version of this Venetian classic, fresh peas are used. If you grow your own, or live next to someone kind enough to share theirs, they are preferable. However, with frozen peas being preserved so quickly, you get a much better flavour than if you use fresh peas that have been hanging around for ages. Risi e bisi means rice and peas in the Venetian dialect and the great thing about frozen peas is that you don't have to wait for the start of spring; you can enjoy this dish all year round.
SERVES
4
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 125g pancetta, chopped
- 250g vialone nano risotto rice (see tip below)
- 125ml white wine or vermouth (optional)
- 600–800ml hot vegetable or chicken stock (gluten-free, if necessary)
- 500g frozen peas
- 50g butter
- 60g Parmesan, finely grated (shredded), plus extra to serve
- Salt and freshly ground black pepper
Method
Heat the oil in a large saucepan or deep frying pan (skillet) over a gentle heat. Add the onion and fry for eight to 10 minutes or until soft but not golden. Stir in the pancetta and turn up the heat a little to medium-low. Fry the pancetta until it has started to release its fat and become a little golden round the edges.
Tip in the rice and stir to coat the grains in the oil. Turn up the heat to medium, then fry for a minute or so until the rice starts to go a little translucent round the edges.
Pour in the wine, if using, and simmer for a few minutes until almost all absorbed.
Follow with a ladleful of the stock and simmer, stirring continuously, until absorbed. Continue using up the stock until you have a thick but soupy consistency and the rice is almost tender. (You may not need to use all the stock, but if you haven’t added the wine you may need to use a little more.) Season with salt and freshly ground black pepper.
Tip in the frozen peas, stir to mix them with the rice and cook for two to three minutes or until warmed through. Remove the pan from the heat and stir in the butter and Parmesan until melted. Serve with a little more grated (shredded) Parmesan and freshly ground black pepper on top.
Cook’s tip: Vialone nano is the risotto rice traditionally used for this dish and most other soupy risotto dishes. If you can’t find it, swap it out for carnaroli risotto rice.
