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.

RICE & PEAS

Steps:

• Put the beans, coconut milk, thyme, allspice, 4 of the spring onions and 100ml water in a pan, and bring to a simmer. Season with plenty of salt and black pepper.
• Rinse the rice a few times in a sieve until the water runs clear. Tip into the pan and simmer for 10 mins over a medium heat, stirring occasionally, before lowering the heat. Put the lid on and cook for another 5 mins until the grains are tender and the liquid has been absorbed. Fluff up the rice with a fork before serving and scatter with the reserved spring onions.

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

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.

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.