Francescas Risi E Bici Recipes

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.

Steps:

• Put the saffron threads into the hot chicken stock to steep(keep warm).
• Melt butter in saucepan over medium heat, stir in fennel, onion and mushrooms and saute 4 minutes.
• Add the rice to the vegetable mixture, stir frequently until rice is shiny and has begun to absorb the butter.
• Lower the heat and add the wine, stirring constantly until the wine is absorbed.
• Next pour in 1/4 cup of the hot stock, stir constantly until the stock is absorbed, do this 1/4 cup at at time until all the stock has been absorbed by the rice.
• Stir in the peas and olive oil cook an additional 3 minutes.
• Remove from heat and stir in 1/2 cup of parmesan cheese, salt, pepper and nutmeg.
• Cover and let stand for 5 minutes.
• Sprinkle the remaining parmesan cheese on top of the rice just before serving.

Steps:

• In a large non stick pan sauté the onions in the butter and oil until they're translucent being careful not to brown them.
• Add the peas and a half cup of the broth and cook them for about five minutes.
• Add approximately one quart of broth and bring to a boil.
• Add the rice and mix in well. Continue cooking until the rice is ready mixing often.
• If the rice gets too dry add some more broth.
• Mix in 1 tablespoons butter and 1/4 cup grated parmesan. Serve hot.

Steps:

• In a saucepan add bouillon crystals and 1 Tbs butter to 2 cups water and bring to a boil.
• Lower heat to low, stir in rice and simmer, covered, about 20 minutes.
• Add 2 Tbs butter, peas, salt and pepper; if necessary, add a little more water.
• Increase heat to medium and cook about 10 minutes until peas and rice are cooked and water is absorbed.
• Add bacon, mix light and cook another minute or so just to heat through.

Steps:

• Heat a medium skillet over medium high heat.
• Add extra virgin olive oil, garlic and onion. Saute, stirring constantly for 2-3 minutes.
• Add rice and season with salt and pepper.
• Cook another minute or so then add wine and let it completely absorb (about 30 seconds).
• Add about 1 cup chicken stock and stir.
• Reduce heat a bit to medium.
• Stir often and continue adding a half cup of liquid each time liquid becomes completely absorbed.
• Cook 20-25 minutes, using as much stock as necessary to result in a creamy-consistency rice with a bite to it.
• When rice is cooked to desired consistency, remove from heat and stir in cheese, parsley and peas. Stir to combine and heat peas through.