Risi E Bisi Italian Style Rice And Peas Recipes

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RISI E BISI

The classic Venetian dish of rice and peas known as risi e bisi makes for a perfect springtime Sunday lunch. This version includes the addition of baby zucchini, which is an acknowledged departure from tradition but a mighty delicious one. The desired final consistency is loose, almost brothy, not tight and creamy like risotto nor drippy like a zuppa. The Venetians use the term "all'onda," a reference to the swell of waves in the sea. Short-grain rice helps get that distinct starchy quality, but the rice can't do the job by itself; there has to be stirring throughout. Pour yourself a glass of a good Soave while you stir. You can have a nap after lunch, which is totally traditional.

Provided by Gabrielle Hamilton

Categories     brunch, dinner, lunch, grains and rice, vegetables, main course

Time 35m

Yield 4 servings

Number Of Ingredients 10



Risi e Bisi image

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.

5 cups Parmigiano-Reggiano rind broth or chicken broth
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
6 scallions, roots trimmed, then sliced
Salt and pepper
12 ounces baby zucchini, cut into coins
1 cup carnaroli or arborio rice
3 garlic cloves, peeled
10 ounces fresh shelled peas
3 tablespoons freshly grated Parmigiano-Reggiano

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



Risi e Bisi -- Italian style rice and peas image

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.

1 quart chicken stock (recommended: Kitchen Basics brand) available in paper box containers on soup aisle
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 cloves garlic, chopped
1 rounded cup Arborio rice
Salt and pepper
1 cup frozen peas
1/2 cup grated Parmigiano-Reggiano or Romano cheese, a couple of handfuls

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



Risi E Bisi (Italian Rice and Peas) (Rice Cooker) image

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

1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 cup shallot, minced (or use mild onion)
1/2 cup celery, minced
2 tablespoons dry white wine
1 cup medium-grain risotto rice (superfino Arborio, Carnaroli, or Vialone nano)
2 tablespoons medium-grain risotto rice (superfino Arborio, Carnaroli, or Vialone nano)
3 cups meat stock or 3 cups vegetable stock
1 1/2 cups peas (fresh or frozen)
2 teaspoons unsalted butter
2 tablespoons heavy cream
1/4 cup parmesan cheese

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