Best David Taniss Risi E Bisi Recipes
RISI E BISI | AUTHENTIC VENETIAN RICE AND PEAS
"Risi e Bisi" simply means Rice and Peas in Venetian dialect. It's a main dish typical of the Venetian cuisine, especially of the cities of Venice and Vicenza, now spread throughout northern Italy. This Italian rice and peas recipe is a real comfort food, a mix between a risotto and a soup. It should be soft and creamy, neither too dry nor too runny. Risi e Bisi is a typical spring dish, because of the fresh peas served with their pods. In fact, the authentic Venetian recipe calls for the use of the pods in the preparation of this dish. This is the very feature that makes this plate special! Risi e Bisi is a complete, rich dish, so much so that you can even think of it as a single dish. In fact for this recipe you must add even pancetta, butter and parmigiano cheese, to make it richer and creamier.
Provided by Recipes from Italy
Categories risotto recipes
Time 1h40m
Yield 4
Number Of Ingredients 10
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
Nutrition Facts : ServingSize 100 g, Calories 398 calories
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
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 BISI
This Italian dish, featuring rice and fresh peas, is a simple primed for weeknight. Ready in 30 minutes, it requires attention at the stove, but only for a brief period. The result is a tender risotto, studded with prosciutto and peas, and brightened with herbs and lemon.
Provided by Molly O'Neill
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large saucepan over low heat. Add the shallots, salt and pepper. Stir until soft, about 5 minutes. Place the broth in a saucepan and simmer.
- Add rice to shallots and stir to combine. Ladle in 1/2 cup of broth and stir. Increase the heat to medium-high and, for the next 25 minutes, continue adding broth, 1/2 cup at a time, stirring constantly. After 15 minutes, add the white wine. After an additional 5 minutes, add prosciutto and peas. Cook until rice is tender, about 5 more minutes. Season with additional salt and pepper to taste. Remove from heat and stir in the lemon rind, basil and mint. Divide the rice among 4 bowls and serve.
Nutrition Facts : @context http, Calories 592, UnsaturatedFat 4 grams, Carbohydrate 94 grams, Fat 7 grams, Fiber 11 grams, Protein 28 grams, SaturatedFat 2 grams, Sodium 1718 milligrams, Sugar 14 grams
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
