In breve
The dish in short
- Fresh shelled peas and Vialone Nano rice in equal weight, 500 g of each for six, with fresh white onions, parsley, olive oil, butter and parmigiano.
- A chicken broth with celery, carrot, onion and a clove of garlic, made preferably the day before and strained.
- The peas cook first, with the onions, parsley, oil and half a glass of water, for 10–15 minutes until the water is absorbed.
- The rice goes in with the peas and cooks as the hot broth is added a little at a time, until still a little al dente.
- Off the heat: butter, parmigiano, pepper and enough broth to make it ‘all’onda’, just brothy, moving softly when the plate is moved.
Il video, Venezia, Veneto
Risi e bisi
The video: Venetian rice and fresh peas
Venice's rice and fresh peas, cooked with fresh white onions in a chicken broth and finished loose, ‘all’onda’, with butter and parmigiano, as the town of Scorzè, with the Accademia Italiana della Cucina's local delegation, deposited it with the Venice Chamber of Commerce in 2013. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 6
- Hands-on
- 1 h 25 min
- Cooking
- 2 h 40 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 18 steps, as in the recipe.
Altri video
