The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Shop the South Marketplace Newsletter Snapshot: Nashville Newsletter Snapshot: Atlanta Newsletter Snapshot: Charlotte Newsletter Snapshot: Austin Newsletter Subscribe Digital Edition Send a Gift Customer Service App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Risi e Bisi



2 cups Two Brooks Farm Jasmoon Rice

1 cup dry white white

½ white onion small diced

2 gallons chicken broth or stock

8 ounces shredded parmesan (sarvecchio sartori)

4 ounces piece parmesan rind

Salt and pepper to taste

4 tablespoons butter

Olive oil

Basic Field Peas/Likker

2 celery ribes

2 carrots, medium size

1 whole white onion peeled

2 cloves garlic

1 ham hock or 1 pound rendered pancetta

1 ½ gallon water

2 bay leaves

4 thyme sprigs

2 lemons, juiced


3 cups peas

1 diced carrot

1 celery rib

1 onion

1 garlic clove

1 cup diced tomato

¼ cup olive oil

Zest of one lemon

Pea Likker


  1. In a large 8 quart stock pot add broth and parmesan rind bring to a boil and reduce to a simmer.
  2. While the rind and the stock steep, take a large Lodge dutch oven (8 quart) add enough oil to cover the bottom of the pan over medium heat. 
  3. In the dutch oven sweat the onion and a pinch of salt and cook until translucent about 5 min. 
  4. Add the rice, constantly stirring toast the rice coating them well with oil is key. Once toasted add the wine and a pinch of salt.
  5. Once the wine is absorbed, reduce the heat to medium. Next, add the parmesan chicken broth in ¾ cup increments, stirring constantly until the rice becomes tender about 25-30 min.
  6. Add the parmesan and a few grinds of black pepper to taste. Finish with 4 tablespoons of butter.
Basic Field Peas/Likker
  1. Char the vegetables on a gas grill directly over the flame, covering the vegetables with a hearty black char.
  2. Add them to 8 quart pot along with the remaining ingredients.
  3. Bring to a boil and reduce to a medium boil then reduce by half (about 2 hours).
  4. Strain and reserve for cooking peas and greens.
  1. Sauté diced carrots, diced celery, and diced onion in the olive oil.
  2. Once translucent add Garlic, tomato, and peas.
  3. When the tomato begins to break down add enough pea likker to just cover the peas and the lemon zest.
  4. Simmer on low heat until the peas are tender(about 20 min for Fresh Peas).
Print Recipe