Risi E Bisi Venetian Rice And Peas 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.

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.

RISI E BISI

Steps:

• Heat broth in a small pot on the back burner over medium-low.
• Set a wide, shallow, long-handled pan over medium-low. Melt 2 tablespoons butter and 2 tablespoons olive oil until butter foams. Set the remaining 1 tablespoon butter back in the fridge to keep cold.
• Add scallions, season with a pinch of salt and stir until sweated and soft, 1 to 2 minutes.
• Add zucchini coins, season with a pinch of salt, and stir until they start to sweat, begin to soften and become a little translucent, about 2 minutes.
• Push vegetables out to the edge of the pan in a ring, leaving an empty space in the center. Adjust heat - a tad hotter - then add the remaining 1 tablespoon olive oil, then rice. Stir rice until coated and glistening, and keep stirring until it begins sizzling slightly.
• Microplane the garlic over the sizzling rice, then draw the vegetables into the rice as well, stirring well to combine, leaving a little space - a moatlike ring - along the edges where the vegetables were.
• Add the peas to the empty outer space you just created. Run your spoon through them, keeping them in their outer ring, coating them in the oil and moisture. Season the whole business with another pinch of salt.
• Ladle a generous cup of hot broth over the rice mixture in the center, seasoning with salt at each addition of broth, and stirring as the liquid is absorbed. Add another generous cupful of broth, stirring the rice while it absorbs. Repeat once more with a third cup of hot broth, stirring until the rice starts to show signs of its signature starchy and creamy nature. Keep the peas at the outer edge as much as possible. (This might remind you of making homemade pasta, when you are whisking the eggs in the well of the flour and very slowly drawing in the flour.) This entire step should take about 20 minutes. Adjust the heat slightly along the way for a very gentle, hot steaming - not hard simmering - stirring all the while.
• Add the remaining broth all at once. The peas and vegetables will slightly float on the surface, while the rice will naturally remain submerged. Stir gently or shake and swirl the pan in the classic cresting, swelling wave style, all'onde, bringing everything together - rice, zucchini, peas, broth - about 7 more minutes, maybe 10 at most.
• Turn off heat. Season assertively with black pepper. Stir or swirl in the remaining chilled butter, and finish with the grated cheese. Serve hot.

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.