Rice with peas (Risi e bisi) from Italian Regional Cooking by Ada Boni

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Notes about this recipe

  • Yildiz100 on April 05, 2018

    I reduced the recipe to 60% of the original amounts hoping we could eat most of it since I did not expect leftovers to keep well. I found that there was too much broth but it is possible that had something to do with reducing the recipe (though I think I did the math correctly.) I had to skim off 200 ml of the 6 cups of broth that I used. I used chicken stock but think this would be much nicer and more subtle with a homemade pea stock. I would try this again when I can get my hands on some peas in their pods so I have the shells to make stock.

  • Gio on May 30, 2016

    Pg. 68. Delicious version of Risi e Bisi. I loved every forkful. My subs were clarified butter, and pancetta instead of bacon. From now on it's my Go-To method for what could be easily one of my favorite dishes.

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