Best Risi Bisi Recipes

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

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.

DAVID TANIS'S RISI E BISI

Steps:

• Melt butter in a heavy, wide saucepan over medium high heat. Add onion and cook until softened, about 5 minutes.
• Stir in rice and season with salt and pepper. Continue cooking for 2 minutes. Add 2 cups chicken broth and bring to a brisk simmer. Cook 6 minutes, stirring occasionally as broth is absorbed. Add 2 more cups broth and cook for another 6 minutes, until rice is cooked through, but firm.
• Meanwhile, heat olive oil in a skillet over medium heat. Add pancetta and cook 2 minutes without browning. Add scallions, stir to coat and cook 1 minute. Add garlic, sage leaves and peas. Season generously with salt and pepper. Add 1/2 cup broth and simmer until peas are done, about 2 minutes. Add pea tendrils and cook until just wilted, about 1 minute.
• Add pea mixture to rice mixture and gently stir together. Add enough broth to keep rice a bit soupy. Check seasoning. Stir in parsley, lemon zest and Parmesan and serve immediately.

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.

CHEESY RISI E BISI

Steps:

• Heat a medium skillet over medium high heat. Add extra-virgin olive oil and garlic and onion and saute, stirring constantly 2 to 3 minutes then add rice and season with a little salt and pepper. Cook another minute or so then add wine and let it completely absorb, 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 22 minutes, using as much stock as is necessary to result in 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 and stir to combine and to heat peas through.

RISI E BISI

Steps:

• Bring stock to a simmer in a small saucepan. Cover and keep warm. Melt 2 tablespoons butter with 1 tablespoon oil in a large heavy pot over medium heat. Add onion and sauté until soft (do not brown), about 5 minutes. Add pancetta and cook until light brown, about 3 minutes. Add rice and cook, stirring until coated, about 1 minute. Add 1 cup stock. Stir constantly with a wooden spoon until stock is almost absorbed, about 1 minute. Continue adding stock by the cupful in 5 more additions, stirring constantly and allowing stock to be absorbed between additions, until rice is almost tender. Add peas and remaining cup of stock and cook, stirring constantly, until the rice is creamy and tender but still firm to the bite, about 22 minutes total. Stir in 1/4 cup hot water if rice seems dry.
• Remove pan from heat. Stir in the remaining 1 tablespoon butter, 1 tablespoon oil, Parmesan, and parsley. Season rice and peas with salt and pepper. Transfer to serving bowls or plates, and serve.

RISI E BISI

Steps:

• Put olive oil and butter in a 10-in. frying pan over medium-high heat. Cook until butter melts.
• Add garlic and salt and cook, stirring, until fragrant, 1 to minutes.
• Add rice and cook, stirring, until rice is opaque.
• Add broth, stir and turn heat to high. Bring to a boil, cover, reduce heat to low, and simmer undisturbed while rice absorbs liquid, about 15 minutes (then remove cover to check).
• Remove cover, quickly add peas (leave peas on top, do not stir), and return cover. Take off heat and let sit 5 minutes. Remove cover, add parsley, and fluff with a fork. Serve hot, sprinkled with pepper to taste.

RISI BISI

Steps:

• Combine rice, onion, and garlic in bowl of a slow cooker. Pour chicken broth and water into a small saucepan and bring to a boil over high heat.
• Stir boiling liquid, Italian seasoning, and basil into rice mixture. Cover and cook on low setting for 2 to 3 hours, until liquid is absorbed. Stir in peas. Cover and cook 1 hour. Stir in cheese. Spoon into a serving dish and sprinkle with pine nuts.

RICE AND SPRING PEA SOUP (RISI E BISI)

Steps:

• Heat the olive oil and butter in a 4 to 5 quart pot over medium heat until the butter is foaming.
• Stir in the onion and cook, stirring, until light golden, about 8 minutes.
• Add in the garlic and cook until golden, 1-2 minutes.
• Stir in the peas and celery; season the vegetables lightly with salt and pepper, and cook, stirring occasionally, until the peas are softened, about 5 minutes.
• Add the chicken stock and bring to a boil over high heat.
• Adjust heat to simmering and cook until the peas and other vegetables are very tender, about 20 minutes.
• Stir in the rice and cook until tender, 12-14 minutes, stirring occasionally (for a firmer texture, cook the rice a few minutes less).
• Remove the soup from the heat and check the seasonings, remembering the cheese will add a little saltiness.
• Stir in grated cheese and serve immediately.

RISI BISI

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.

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.

2BLEU'S LEMONY RICE WITH PEAS (RISI E BISI)

Steps:

• Heat butter and oil in large nonstick skillet over medium-high heat. Add all but 2 tablespoons green onions; sauté 30 seconds.
• Add rice and sauté until heated through, about 4 minutes.
• Add peas, lemon juice, zest, parsley, and salt and pepper. Sauté 2 minutes to blend flavors.
• Garnish with remaining green onions and optional chopped walnuts and serve immediately.

RISI E BISI

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.

MARTHA ROSE SHULMAN'S RISI E BISI

Steps:

• Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure the broth is well seasoned.
• Heat the oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add the onion and 1/2 teaspoon salt, and cook gently until tender and translucent, about five minutes. Add the rice and garlic, and stir until the grains of rice are separate and beginning to crackle. Add the wine, and stir until it has been absorbed. Begin adding the simmering stock two ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly nor too quickly. Cook, stirring often, until the liquid is about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, adding more stock when the rice is almost dry and stirring, for 10 minutes. Add the peas, and continue adding stock and stirring for another 15 minutes. The peas should be tender, and the rice tender all the way through but still chewy. Taste now and correct seasoning.
• Add another ladleful or two of stock to the rice. Stir in the pepper, parsley and the Parmesan, and remove from the heat. The mixture should be creamy (add more stock if it is not). Stir once, and serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than lumping in a mound.

RISI E BISI

Steps:

• 1. Wash rice in warm water until the water runs clear. 2. Put oil, celery and onion in pan. Sauté 4 minutes. 3. Add all remaining ingredients except peas, ham, butter and cheese. Stir and cover. 4. Cook until machine switches to "warm" function. Carefully open lid, add peas and ham, and stir. Close lid and let rest for 10 minutes. 5. Open lid and stir in butter and parmesan. Serve immediately. Makes 4 servings by Nicole Aloni

CAULIFLOWER RISI E BISI

Steps:

• Heat oil in a large skillet over medium heat. Add scallions and garlic; cook, stirring, for 30 seconds. Add cauliflower rice, peas, pepper and salt; cook, stirring occasionally, for 3 minutes. Add water and continue cooking until the cauliflower is softened, 3 to 5 minutes more.
• Whisk milk and cornstarch in a small bowl and add to the cauliflower. Cook, stirring, until the sauce is creamy and thick, about 2 minutes. Remove from heat and stir in Parmesan and parsley. Serve hot, topped with more parsley, if desired.