Risi e Bisi

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Appears in Cook's Illustrated May/June 2017

Brothier than risotto but thicker than soup, this Venetian classic requires a not-so-gentle touch.

SERVES 4 to 6

Risi e Bisi

WHY THIS RECIPE WORKS

After the dish cooked hands-off for most of the time, a vigorous whisking of the rice at the end of cooking liberated enough of its starch to thicken the broth, providing the dish with a light but satisfying consistency. By using thawed fro...

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