Venetian Rice And Peas Recipes

VENETIAN RICE

Steps:

• In a large saucepan, saute onion in butter until tender. Add the rice; saute until golden brown, about 5 minutes. , Stir in the broth, water, basil, seasoned salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender (some liquid will remain). , Stir in peas. Remove from the heat; cover and let stand for 5 minutes. Stir in cheese.

VENETIAN RICE AND PEAS

Steps:

• Bring broth to a simmer in a saucepan, then keep at a simmer.
• Meanwhile, turn on a food processor and drop in garlic, processing until finely chopped. Turn off processor, then add onion and pancetta and pulse until finely chopped.
• Cook onion mixture with zest in oil and 1 tablespoon butter in a 12-inch heavy skillet over medium-high heat, stirring once or twice, until onion is softened and just beginning to turn golden, about 6 minutes.
• Cook peas in broth 2 minutes. Strain broth into onion mixture, reserving peas, then stir in rice. Cook, covered, over high heat, stirring once after 5 minutes, until rice is al dente, 10 to 12 minutes. Stir in peas, cheese, remaining tablespoon butter, and 1/4 teaspoon pepper.

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.

VENETIAN RICE AND PEAS (RISI E BISI)

Steps:

• In a saucepan, bring the broth to a gentle simmer over medium heat.
• Decrease heat to low and maintain a simmer.
• In a large saucepan, warm the olive oil over medium heat.
• Add the onion and sauté until tender and golden, about 8 minutes.
• Add the rice and cook, stirring, until the rice is hot, about 2 minutes.
• Add a ladleful of broth and stir until the broth is absorbed.
• Continue to add broth a ladleful at a time, stirring and allowing it to be absorbed before adding more, for about 10 minutes.
• Adjust the heat, as needed so the liquid is absorbed rapidly.
• Stir in the peas and parsley and season with salt and pepper.
• Resume adding the broth a ladleful at a time and stirring until the rice is tender yet firm to the bite, 8-10 minutes.
• If you run out of broth before the rice is ready, add hot water.
• The finished rice should be loose and flowing.
• Remove from the heat, cover, and let stand for 20 minutes.
• Uncover, stir in the cheese and butter, and serve.