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Risi & Bisi with Prawns from a Cooking Vacation in Italy
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Enjoy this delectable summer recipe of rice, peas, and prawns on one of our cooking vacations in Italy, or try it in your own kitchen! It is a unique take on the traditional “risi e bisi” dish, which is a dish of rice and peas a bit like a risotto. Here it is paired with flavors you might find on our Veneto cooking vacations, namely by combining seafood and the sweetness of raisins such as you find in a traditional Venetian sarde in saor.
Of course, it is a dish that is best made int he springtime with fresh, freshly shelled peas. You can use frozen if you can’t find fresh – but the flavor will not be the same.
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Recipe for Risi & Bisi with Prawns
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Ingredients
- 300 g Freshly shelled peas
- 1 Small white onion
- 20 Medium prawns
- 100 ml Sweet ‘passito’ wine (moscato di Pantelleria)
- 20 ml Dry white wine
- 50 g Raisins
- 320 g Vialone Nano rice
- 20 g Extravirgin olive oil
- 1.5 L of broth made by boiling the peapods
Instructions
- Shell the peas which should be very fresh.
- Peel the prawns leaving the tail and let them soak in the ‘passito’ wine together with the raisins for 1 hour in the fridge.
- Heat the oil in a frying pan and brown the thinly sliced onion lightly, add the peas and cook for 1 minute, cover, reduce the heat and cook for 3 minutes.
- Add the rice and stir to coat it with the oil for a short time, add the white wine and let evaporate on a high heat.
- Lower the heat and continue to cook adding the broth made by boiling the pods.
- Toss the prawns in a pan on a high heat together with the wine and the raisins for 2 minutes
- When the rice is cooked add the prawns, cover the pan and allow to rest for 3 minutes.
- Serve with freshly milled white pepper.
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