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Risi Bisi

  • Yield: 4 servings


  • 4 tablespoons butter
  • 1 cup diced bacon
  • 1 small onion, diced
  • 3 1/2 cups shelled green peas
  • 1 2/3 cup Arborio rice
  • 10 cups chicken stock
  • 1/4 cup heavy cream
  • 1 cup grated Parmigiano-Reggiano cheese, plus 1/4 cup for garnish
  • Salt and white pepper
  • 2 long chives
  • 1 tablespoon chopped chives
  • Small loaf of crusty bread


  • In a deep sautÈ pan, melt the butter. Add the bacon and onions. SautÈ the mixture until the bacon is crispy, about 2 minutes. Add the peas and rice. SautÈ for 1 minute. Using a wooden spoon, stir in 1 cup of the stock at a time, until all the stock is incorporated, about 35 minutes. Stir in the cream and grated cheese. Season with salt and pepper. Mound the risotto in the center of the platter. Garnish with grated cheese, long and chopped chives. Serve with crusty bread.