RISI E BISI -- ITALIAN STYLE RICE AND PEAS
This is one of the first solid food entrees for many Italian children. It is one of my favorites and I continue to eat it today, at 35 years and counting!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 7
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 (VENETIAN RICE AND PEAS)
Risi e Bisi (rice and peas) is a classic Italian dish. In the past, it was prepared only on the feast days decreed by Venice's ruler, the Doge.
Provided by Member 610488
Categories Long Grain Rice
Time 4h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Saute rice, onions, garlic and bacon in a skillet with the olive oil until bacon is done, about 5 minutes, stirring occasionally.
- In saucepan, mix the broths with the water and bring to a boil. Add the Italian seasoning and basil.
- Add both mixtures to slow cooker. Cover and cook on low 2-3 hours, until liquid is absorbed.
- Stir in peas. Cover and cook 30 minutes more. Stir in cheese.
Nutrition Facts : Calories 178.9, Fat 2.8, SaturatedFat 1.1, Cholesterol 4.3, Sodium 100.1, Carbohydrate 32, Fiber 1.2, Sugar 1.4, Protein 6
RISI E BISI (ITALIAN RICE AND PEAS) (RICE COOKER)
I love this recipe. You can use fresh or frozen peas with this. Using fresh peas, add them at the beginning. If you are using very young and tender fresh peas or frozen- add at the end. You can expect this rice to have the texture and consistency of a creamy risotto. From The Ultimate Rice Cooker Cookbook.
Provided by Bev I Am
Categories Medium Grain Rice
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 330.5, Fat 15.2, SaturatedFat 7, Cholesterol 33.9, Sodium 371.2, Carbohydrate 35.1, Fiber 3.5, Sugar 6.8, Protein 12.2
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