Venetian Risotto With Peas Recipes

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

RISOTTO WITH PEAS

Steps:

• Heat oil in a 3-1/2 quart sauté pan over medium heat.
• Add onion and garlic.
• Cook, stirring often, until onion is soft but not browned, about 4- 5 minutes.
• Add rice.
• Cook, stirring, until grains look opaque, about 2- 3 minutes.
• Add broth, wine and frozen peas.
• Stir to combine.
• Increase heat to medium-high, cover and bring to a boil, stirring often.
• Reduce heat to low and simmer, uncovered.
• Stir occasionally.
• Cook until rice is tender and almost all of the broth has been absorbed, about 25- 30 minutes.
• Rice should be tender but not mushy.
• Remove from heat.
• Add cheese and stir to combine.
• Season with salt and pepper if desired.
• Serve warm, with additional grated cheese to top if desired.

RISOTTO WITH PEAS

Steps:

• In a medium-size heavy saucepan, warm the oil. Add the onion and cook until barely softened, about 5 minutes. Add the peas, and shaking the pan to avoid burning, cook for 5 minutes. Remove and puree half the mixture and reserve. Also reserve the other, unpureed half.
• Melt 2 tablespoons of the butter in the pot. Add the rice and cook over medium heat until it becomes opaque. Add the wine and cook, stirring, until the wine has evaporated, about 3 minutes. Add the broth and the pureed pea mixture.
• Cook at a lively simmer for 15 minutes. Add half the remaining unpureed pea mixture, stir and cook 10 minutes longer. Remove from the heat, add the remaining pea mixture and butter. Season with salt and pepper to taste. Stir in the cheese and serve immediately.

RISOTTO VENETIAN-STYLE

Steps:

• Shell peas, wash pods and add the pods to the broth. Cook for about 30 minutes. When the pods are soft, puree them in a blender or food processor with a little of the broth. Add this mixture to the remaining broth; you will have a rather thick greenish soup.
• Melt half of the butter in a saucepan. When it is hot, add the chopped prosciutto, rendering the fat from the meat. Add the rice and stir until it is well coated. Start adding the broth one ladle at a time. Add salt and pepper to taste, and cook over medium heat until the rice is half done, stirring frequently. Add the peas and a little more broth.
• When rice is firm but tender, add the Parmesan cheese. Before removing the pot from the heat, add the rest of the butter. Stir and serve immediately.

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 RISOTTO WITH PEAS

Steps:

• 1 Prepare the broth, if necessary. Bring the broth to a simmer over medium heat, then lower the heat so that it just keeps the broth hot. Pour the oil into a wide heavy saucepan. Add the onion and cook over medium heat until the onion is tender and golden, about 10 minutes. 2 Add the rice and cook, stirring with a wooden spoon, until hot, about 2 minutes. Add about 1/2 cup of the hot broth and stir until it is absorbed. Continue adding broth 1/2 cup at a time, stirring after each addition. Adjust the heat so that the liquid simmers rapidly but the rice does not stick to the pan. Halfway through the cooking, stir in salt and pepper to taste. 3 Add the peas and parsley. Continue adding the liquid and stirring. The rice should be tender yet firm to the bite, and the risotto should have a loose, somewhat soupy, consistency. Use hot water if you run out of broth. Cooking time will be 18 to 20 minutes. 4 When the rice is tender yet still firm, remove the pot from the heat. Add the cheese and butter and stir well. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.