Risi E Bisi Italian Style Rice And Peas Food

ITALIAN RICE & PEAS (RISI E BISI)

Steps:

• Shell peas, reserving the pods. Place the pods, yellow onion and water in a large pot. Bring to a simmer. Reduce heat to maintain a simmer and cook for 25 minutes. Pour the broth through a strainer into a large saucepan (discard the solids). You should have 6 cups. Keep the broth hot over low heat.
• Combine passito (or other dessert wine and raisins in a medium bowl. Set aside.
• Heat oil in a large skillet over medium heat. Add white onion and cook, stirring often, until lightly browned, about 4 minutes. Add the shelled peas and cook for 1 minute. Cover and cook until the peas are tender, about 3 minutes more. Add rice and stir to coat with oil. Add dry white wine and cook, stirring, until evaporated, about 15 seconds. Add 1/2 cup of the reserved pea broth and cook over medium-low heat, stirring frequently, until most of the liquid has been absorbed. Continue to cook, adding the hot broth 1/2 cup at a time and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when you've used all the hot liquid and the rice is creamy and just tender, 25 to 35 minutes total.
• Stir in the reserved raisins and wine; season with salt and white pepper.

RISI E BISI (ITALIAN RICE AND PEAS)

Steps:

• After sauteing the leeks and rice as above.
• Add at least 7 - 8 cups broth, peas, bay leaves, bring to a boil, cover and cook for 20 - 30 minutes until rice is tender.
• Remove from heat add in parsley. Let set a few minutes and serve as desired.

RISI E BISI (ITALIAN RICE AND PEAS) (RICE COOKER)

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.

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.

RISI E BISI (RICE & PEAS)

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.

RISI E BISI (VENETIAN RICE AND PEAS)

Steps:

• Saute rice, onions, garlic and bacon in a skillet with the olive oil until bacon is done, about 5 minutes, stirring occasionally.
• In saucepan, mix the broths with the water and bring to a boil. Add the Italian seasoning and basil.
• Add both mixtures to slow cooker. Cover and cook on low 2-3 hours, until liquid is absorbed.
• Stir in peas. Cover and cook 30 minutes more. Stir in cheese.