Francescas Risi E Bici Food

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 | 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

FRANCESCA'S RISI E BICI

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.