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Risibisi, distantly ... 

The Risibisi, distantly ...!

Cycling along the Danube cycle path, between Vienna and Budapest, I have often found this side dish in many trattorias combined with many dishes, generally based on meat or fish.

A side dish of Austro-Hungarian memory and which, at least in the name, recalls a much more noble Venetian dish.

But that as an accompaniment to other dishes, believe me, it doesn't look bad at all!

For those like me who are fond of the single dish, especially in everyday cooking, it is an ideal complement to many dishes: whether they are based on vegetables, meat or fish.

Since its preparation does not require a great deal of effort, it is prepared quietly while dedicating oneself with all possible care to the highlight of the dish that will be put on the table.

The rules to follow are those of the Risotto and as always, I recommend that you go ahead, even a few hours before, in the preparation of the sautéed onions that we will then add to the rice.

Ingredients, per person:

rice (v. Note)









extra virgin olive oil



vegetable broth



chives or parsley


Ad Lib.

White wine



salt and pepper (optional)



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Peel and chop the onion, heat a half ct of oil in the high-sided pan for the risotto, add the onion and let it dry over a very sweet fire, possibly covered.

As soon as the onion is almost undone without coloring, add the peas, mix well to flavor them and then reserve everything for later.

Pour the rest of the oil into the same pan without cleaning it, and toast the rice over medium heat.

As soon as it changes color, add the onion with peas, mix well and pour the wine.

Increase the heat to let it evaporate and then cover it flush with the boiling broth.

Continue cooking over a very lively flame, adjusting the broth if necessary.

As soon as the rice is al dente, remove the pan from the heat, add the chives or parsley and let it rest for about five minutes.

Serve on the same plate as the dish it will accompany ...

… For example a nice grilled lamb fillet.


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  • Rice: I always prefer the superfino arborio for risottos. But everyone is free to choose what he prefers (carnaroli, for example, forgives many cooking mistakes ...)
  • As you can see from the photos, a nice way to serve this rice is to use a cylindrical mold: it gives the dish an almost haute cuisine!
  • If the broth is at the right point like salt, it is not necessary to add more; also because the rice will serve as an accompaniment to another dish. If you decide to use it, use it with caution.
  • Although the pepper in this preparation, if you like it you can use it without problems. As long as you don't conflict with the main part of the final course.

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