David Tanis’s Risi e Bisi Recipe (2024)

A simplified vegetarian version worked well. Omitting pancetta, I sautéed garlic in olive oil, then cooked thawed peas and shredded spinach (instead of pea tendrils) for 30 seconds in a half cup of white wine before adding to the cooked rice. Frozen peas need very little cooking, or else they lose colour and crunch. Substituting white wine for part of the broth adds a needed touch of acidity. A heaping teaspoon of lemon zest boosted the flavour. Even without fresh herbs, it was tasty.

Have made this a few times, it's quite reliably good. You can use frozen peas. I generally use bacon instead of pancetta, and sub about 1/2 cup wine for some of the stock. Baby spinach works as a green, I've used finely sliced baby kale, too. And add a tablespoon or two of lemon juice.

If you are going to use fresh peas, then you might as well make a broth out of the pods (after washing them)! This is what the venetians do: use every bit of the fresh peas, rather than adding a meat-based broth.

I made a vegetarian version, omitting the pancetta and using Not Chick'n bouillon cubes for the broth. To amp the flavor, I used 1/2 c. white wine at the beginning and added saffron, much as I would do for a traditional risotto. I also added more Parmesan than the recipe called for. It was very tasty. I think I'll make risotto cakes from the leftovers.

I used two anchovies as I didn't have pancetta - delicious!

An egg on top of the leftovers made a wonderful breakfast.

This was delicious! Substituted vegetable broth and tempeh bacon to make it vegetarian.

If you are going to use fresh peas, then you might as well make a broth out of the pods (after washing them)! This is what the venetians do: use every bit of the fresh peas, rather than adding a meat-based broth.

Pretty yum although the arborio rice needs a good 16 mins to cook not 12 as the recipe indicates. Have extra broth on hand to make it satisfyingly soupy.

A simplified vegetarian version worked well. Omitting pancetta, I sautéed garlic in olive oil, then cooked thawed peas and shredded spinach (instead of pea tendrils) for 30 seconds in a half cup of white wine before adding to the cooked rice. Frozen peas need very little cooking, or else they lose colour and crunch. Substituting white wine for part of the broth adds a needed touch of acidity. A heaping teaspoon of lemon zest boosted the flavour. Even without fresh herbs, it was tasty.

This was delicious! I doubled the recipe for a large dinner and it was great (though we did have leftovers). The pea tendrils were a great addition, if you can find them. Otherwise, I would use baby spinach next time to avoid the hassle of going to a specialty store.

Have made this a few times, it's quite reliably good. You can use frozen peas. I generally use bacon instead of pancetta, and sub about 1/2 cup wine for some of the stock. Baby spinach works as a green, I've used finely sliced baby kale, too. And add a tablespoon or two of lemon juice.

I made a vegetarian version, omitting the pancetta and using Not Chick'n bouillon cubes for the broth. To amp the flavor, I used 1/2 c. white wine at the beginning and added saffron, much as I would do for a traditional risotto. I also added more Parmesan than the recipe called for. It was very tasty. I think I'll make risotto cakes from the leftovers.

Delicious even without the pancetta, with boxed stock and good spinach replacing tendrils. Added a little Worcestershire for the anchovy and general backbone. (And it timed out just right. Ignore my innumerate previous comment. I'd delete it if the site allowed editing.)

I'm going to try this but I'm haven big a hard time believe no Arborio rice will cook in 12 minutes

I wanted to make this vegetarian, so I subbed in hot water and a half cup of chardonnay for the broth and about a tablespoon of tomato paste instead of pancetta.