February 22, 2021
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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.
Prep time: 10 minutes
Cook time: 18 minutes
Cook method: Simmer
1. Shell the peas which should be very fresh.
2. Peel the prawns leaving the tail and let them soak in the ‘passito’ wine together with the raisins for 1 hour in the fridge.
3. 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.
4. 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.
5. Lower the heat and continue to cook adding the broth made by boiling the pods.
6. Toss the prawns in a pan on a high heat together with the wine and the raisins for 2 minutes
7. When the rice is cooked add the prawns, cover the pan and allow to rest for 3 minutes.
8. Serve with freshly milled white pepper.
By Peg Kern
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Originally published January 2010.