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.
Risi & Bisi with Prawns
Prep time: 10 minutes
Cook time: 18 minutes
Cook method: Simmer
- 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
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.