Rice And Spring Pea Soup Risi E Bisi Recipes

RISI E BISI -- ITALIAN STYLE RICE AND PEAS

Steps:

• Place chicken stock in a small pot and warm over low heat.
• Heat a medium sized skillet over medium heat. Add extra-virgin olive oil 2 turns of the pan, and garlic. Saute garlic 1 minute, then add Arborio. Toast the Arborio rice 2 minutes, then ladle in 1/3 of the stock. Bring to a bubble. Stir rice occasionally, allowing the rice to get starchy and the stock to cook into the rice. Add more stock when rice starts to become dry. Continue stirring and ladling broth until rice is al dente, 22 minutes. Stir in peas and cheese and season with salt and pepper, to your taste. Serve immediately.

RICE AND SPRING PEA SOUP (RISI E BISI)

Steps:

• Heat the olive oil and butter in a 4 to 5 quart pot over medium heat until the butter is foaming.
• Stir in the onion and cook, stirring, until light golden, about 8 minutes.
• Add in the garlic and cook until golden, 1-2 minutes.
• Stir in the peas and celery; season the vegetables lightly with salt and pepper, and cook, stirring occasionally, until the peas are softened, about 5 minutes.
• Add the chicken stock and bring to a boil over high heat.
• Adjust heat to simmering and cook until the peas and other vegetables are very tender, about 20 minutes.
• Stir in the rice and cook until tender, 12-14 minutes, stirring occasionally (for a firmer texture, cook the rice a few minutes less).
• Remove the soup from the heat and check the seasonings, remembering the cheese will add a little saltiness.
• Stir in grated cheese and serve immediately.

RISI E BISI | AUTHENTIC VENETIAN RICE AND PEAS

Steps:

• Make a vegetable broth and set aside. Then shell the peas, keeping the pods aside. Wash the pods under running water.
• Boil the pods in lightly salted water for about 45 minutes. Once cooked, blend them with an immersion blender until they are a thick puree. Then pour the puree into a colander to collect the liquid and remove the fibrous part. Keep the liquid thus collected warm and set aside
• Chop the onion and cut the pancetta into small pieces. Place the oil, half the butter, onion and pancetta in a large skillet. Sauté over medium heat for about 5 minutes. Then add the chopped parsley as well.
• Add the peas and two ladles of broth. Cook for about 5 minutes. Then add the green juice made from the pods, season to taste with salt and pepper and bring to a boil. Then, lower the heat and add the rice.
• Cook slowly for about 15 minutes. While cooking, stir risi and bisi from time to time and, if they get too dry, add more broth. When the rice is cooked, turn off the heat and add the other half of the butter. Then add the grated Parmigiano cheese and stir. The authentic Venetian recipe for Risi e Bisi is ready