The fried scallions are not traditionally part of this Italian risotto and peas dish, but we love the added crunch. This recipe is ideal to make in the springtime when peas are fresh, but frozen works as well (we wanted you to be able to enjoy it year-round).
Recipe information
Yield
4 servings
Ingredients
6
¼
5
3
1
2
1
½
2
3
2
1
2
Preparation
Step 1
Cut scallions crosswise into 3" pieces, then cut each piece lengthwise into thin strips.
Step 2
Heat ¼ cup oil in a large heavy saucepan over medium-high. Add scallions and cook, stirring occasionally, until crisped and golden brown in spots, 4–6 minutes. (They’ll soften at first but will crisp up eventually.) Using a slotted spoon, transfer scallions to paper towels to drain; season with salt. Pour off oil into a small bowl; set aside for later. Reserve saucepan.
Step 3
Bring broth to a simmer in a medium pot; keep warm over medium-low heat.
Step 4
Return saucepan to stove and add pancetta and 2 Tbsp. oil. Cook over medium heat, stirring occasionally, until fat begins to cook out, about 3 minutes.
Step 5
Add onion and cook, stirring often (notice a theme here?), until softened and golden, 5–8 minutes. Add garlic and cook, stirring like you mean it, until softened, about 1 more minute.
Step 6
Stir in rice; season with salt. Cook, stirring, until some grains are translucent, about 4 minutes. Add wine and cook—Never. Stop. Stirring.—until pan is almost dry, about 3 minutes. Ladle in 2 cups broth and simmer, stirring occasionally, until broth is absorbed, 2–3 minutes. Ladle in another 2 cups broth and continue to cook, stirring yet again, until rice is cooked through and most of the broth is absorbed, 5–7 minutes.
Step 7
Add peas and remaining 1 cup broth and cook, stirring to the very end, until peas are tender, 3–5 minutes. (If using frozen peas, add at the end and cook 1 minute to warm through.) Stir in mint, butter, lemon zest, and 2 oz. Parmesan. Taste and season with salt and pepper.
Step 8
Divide risi e bisi among bowls. Top with shaved Parmesan and reserved crunchy scallions. Drizzle with reserved scallion oil; season with pepper.
Leave a Review
Reviews (13)
Back to TopThe amount of peas and mint make the end result a little sweet for my palate. Making it again I would cut down on both. Cooking times for the risotto was slightly linger than listed. Fried scallions were the best part of the meal!
Anonymous
Oregon
11/8/2023
This was really tasty. I left out the pancetta and used vegan butter and parmesan. Delicious!
Soocati
San Francisco, Ca.
7/30/2022
Giovanni Risi e Bisi
Anonymous
San Antonio TX
1/31/2022
Good grief, do NOT listen to the commenters who say to pre-cook the rice! This is made similar to risotto and the rice absorbs the added liquid as it cooks. Get some good carnaroli or arborio rice and make it according to the recipe, keeping in mind that the cooking times for each ingredient may need to be adjusted. Excellent and authentic northern Italian dish!
Anonymous
Idaho, USA
7/4/2020
To those saying the rice should be cooked beforehand (and to anyone reading their comments): *Please* don't do that. You absolutely cannot make risotto from pre-cooked rice, and the suggestion is bizarre and baffling. This recipe is beautiful as-written—I'm talking, like, crazy delicious. I make it regularly. I do find, however, that I usually need to cook the rice longer than stated. Cooking times in recipes are always relative and will vary from cook-to-cook and setting-to-setting. Use your instincts.
Ashburn, VA, United States
5/14/2020
This was amazing! We accidentally tripled the pancetta amount (use metric measurements!), which made the dish very salty. But this would have been great if we actually followed the recipe.
jacobvaughan344709
australia
5/8/2019
I'm in the middle of preparing this. There's either too many scallions or not enough oil to fry them. Six scallions produces a ton of material and 1/4 cup just means they soak it all up rather than frying in it as the recipe seems to imagine. No oil was left over for later use. The rice has to be cooked first I presume? 1 cup of cooked rice is what it should say - no way uncooked rice will cook in 11 minutes and become "translucent" and "cooked through".
Anonymous
5/21/2018