Menu
Menu
Chef Adele Forgione will demonstrate how to use and enhance the flavours of Asiago DOP and Grana Padano DOP products from Veneto and Friuli Venezia Giulia (Terre del Prosecco DOC).
Risi e Bisi is neither a risotto nor a soup! It is a dish made with peas and rice, originally from Veneto and easy to make. Discover the recipe with Chef Adele Forgione!
* 500 gr. Fresh peas, shelled
* 400 gr Vialone Nano IGP rice
* 1 medium onion, diced
* 50 gr. Pancetta
* 4 oz. of Prosecco DOC
* 60 gr butter
* 350 gr. Grana Padano DOP grated
* Extra virgin Olive oil
* Salt and Pepper
For the vegetable broth:
* 2 onions
* 3 carottes
* 4 cups water
* Pea pods
* Salt, pepper to taste
Make the vegetable broth:
Dice some onion and carrots to make a mirepoix
Add the water and simmer on low until flavourful
Salt and Pepper to taste
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Sautee more diced onion with diced pancetta in a pan of olive oil and butter
Once the onions are translucent, add the peas
Add a ladle of the broth and simmer until cooked
Set aside
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Sautee more diced onion with olive oil in a pan until they become translucent
Add the Vialone Nano IGP rice and continue to sautée until the rice is toasted
De-glase with Prosecco DOC
Add broth to cover the rice
Continue cooking the rice while adding broth gradually
Once the rice is cooked, add sautéed peas, butter and Grana Padano DOP
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Season and serve.
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