Italian Pasta Recipes

ITALIAN RICE WITH PEAS (RISI E BISI)

This soupy risotto is traditionally offered to the ruler of Venice on St Mark’s feast day.

SERVINGS:4

INGREDIENTS:

  • 1.2 litres chicken stock
  • 2 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 1 onion, finely chopped
  • 1⅓ cups carnaroli rice (see Note)
  • ⅓ cup dry white wine
  • 1½ cups fresh or frozen baby peas, blanched, refreshed
  • 20 g butter
  • finely grated parmesan, to serve

 

METHOD

Place chicken stock in a saucepan and bring to the boil, then reduce heat to low and keep at a gentle simmer.

Meanwhile, heat oil in a saucepan over medium-low heat.

Add garlic and onion, and cook, stirring, for 4 minutes or until softened.

Add rice and cook, stirring, for 1 minute to coat grains.

Add wine and cook for 1 minute or until completely absorbed.

Gradually add hot stock one ladleful at a time, stirring occasionally, until stock has been absorbed.

Repeat until only a ladleful of stock remains and rice is al dente; this will take about 20 minutes.

Remove from heat. Stir through peas, butter and remaining stock, and season with salt and pepper.

Serve scattered with parmesan.

 

Note
• Carnaroli rice, from delis and specialist food shops, is a risotto rice with short grains that produce a very creamy result. Substitute arborio.

 

 

 

 

 

Join my Page and Discover the Italy:

https://www.facebook.com/dearitaly/

_________________________

Subscribe and receive new recipes on your email!!

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Facebook Comments

Print Friendly, PDF & Email

You Might Also Like

No Comments

    Leave a Reply