Risi E Bisi Italian Style Rice And Peas Recipes

ITALIAN RICE & PEAS (RISI E BISI)

Steps:

• Shell peas, reserving the pods. Place the pods, yellow onion and water in a large pot. Bring to a simmer. Reduce heat to maintain a simmer and cook for 25 minutes. Pour the broth through a strainer into a large saucepan (discard the solids). You should have 6 cups. Keep the broth hot over low heat.
• Combine passito (or other dessert wine and raisins in a medium bowl. Set aside.
• Heat oil in a large skillet over medium heat. Add white onion and cook, stirring often, until lightly browned, about 4 minutes. Add the shelled peas and cook for 1 minute. Cover and cook until the peas are tender, about 3 minutes more. Add rice and stir to coat with oil. Add dry white wine and cook, stirring, until evaporated, about 15 seconds. Add 1/2 cup of the reserved pea broth and cook over medium-low heat, stirring frequently, until most of the liquid has been absorbed. Continue to cook, adding the hot broth 1/2 cup at a time and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when you've used all the hot liquid and the rice is creamy and just tender, 25 to 35 minutes total.
• Stir in the reserved raisins and wine; season with salt and white pepper.

RISI E BISI (ITALIAN RICE AND PEAS)

Steps:

• After sauteing the leeks and rice as above.
• Add at least 7 - 8 cups broth, peas, bay leaves, bring to a boil, cover and cook for 20 - 30 minutes until rice is tender.
• Remove from heat add in parsley. Let set a few minutes and serve as desired.

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.

RISI E BISI, ITALIAN RICE AND PEAS

Steps:

• Sauté shallots: Heat the olive oil in a medium-sized pot over medium-high heat. When it is hot, add the shallots and stir to combine. Let these sauté for 2-3 minutes.
• Heat stock and water: Meanwhile, heat up the stock and 1 cup of water in a small pot. You want this at a simmer while you make the rice.
• Add garlic and prosciutto to shallots: Add the garlic and the diced prosciutto to the pot with the shallots, stir well and cook for another 1-2 minutes.
• Add rice: Pour in the rice, stir again and sauté for 2-3 minutes, stirring constantly.
• Slowly ladle in stock: Ladle some of the hot stock into the pot and start stirring. Risi e bisi is cooked like risotto, and is supposed to be pretty soupy, so you need a lot of water and you need to stir it constantly. Let this first ladle of stock cook down before you add the next. Keep adding stock, letting it cook down and stirring until you're done with the simmering stock. It is likely that you may need at least one more cup of water to finish the dish, because all that stirring in an open pot means you evaporate more liquid than you would when you cook rice the normal way, i.e., covered. If you think you are going to need more water, add more to the simmering stock.
• When you get to this last cup of water, add the peas: Keep stirring until the water has almost cooked away. Taste some rice and test for salt and doneness: Add a little salt and some more hot tap water if the rice is still crunchy - you want the rice to be a little al dente, but not so much you're gnawing on raw grain.
• Add the parsley and the parmesan and mix well: Your finished rice should be slightly soupy, so it's OK to add a tad more water before serving. Links: Risi e Bisi with Baked Prosciutto Chips - from Sippity Sup Rice and Peas Salad - from The Nourishing Gourmet

RISI E BISI (ITALIAN RICE AND PEAS) (RICE COOKER)

Steps:

• Set Rice Cooker for the quick cook or regular cycle.
• Place the olive oil and butter in the rice cooker bowl.
• When the butter melts, add the shallots and celery.
• Cook, stirring a few times, until the shallots are softened but not browned, 2 to 3 minutes.
• Add the wine and cook for a couple of minutes.
• Add the rice and stir to coat the grains with the hot butter.
• Cook, stirring occasionally, until the grains of rice are transparent except for a white spot on each, 3-5 minutes.
• Add the stock and peas, if you are using fresh, mature peas; stir to combine.
• Close the cover and reset for the Porridge cycle, or for the regular cycle and set a timer for 20 minutes.
• When the machine switches to the Keep Warm cycle or the timer sounds, stir the rice with a wooden or plastic rice paddle or wooden spoon.
• The rice should be only a bit liquid and the rice should be al dente, tender with just touch of tooth resistance.
• If needed, cook for a few minutes longer.
• This rice will hold on the Keep Warm cycle for up to 1 hour.
• When ready to serve, add the peas, if you are using frozen or very tender fresh ones; stir just to combine.
• Add the butter and close the lid or 2-3 minutes to allow to melt and the peas to heat through.
• Stir in the cream, cheese and salt to taste.
• Serve immediately.

RISI E BISI (VENETIAN-STYLE RICE AND PEAS) RECIPE

Steps:

• Shell the peas and discard the shells. Rinse and drain the peas well and set them aside.
• Melt 2 tablespoons of the butter in a large, heavy-bottomed skillet over medium heat and saute the onion until softened and transparent, about 5 to 8 minutes. Add the pancetta and continue cooking until lightly browned, about 5 minutes more.
• Add the shelled peas and 1/2 cup of the broth. Continue cooking until the peas are just tender, about 5 to 10 minutes.
• Add the rice and cook over medium-high heat, stirring with a wooden spoon, until it's well coated, then splash in the wine.
• Cook, stirring, until the wine has been absorbed, then add a ladle of the broth. Cook until most of the broth has been absorbed. Repeat until rice is firm but tender, about 20 minutes.
• Remove from heat and add any remaining broth, as necessary, to bring the consistency to that of a thick soup.
• Season to taste with salt and pepper. Stir in the parsley, grated cheese, and the remaining 3 tablespoons of butter until melted.
• Serve hot with additional grated cheese, for sprinkling on top.