Italian Rice And Peas Recipes

RISI E BISI, ITALIAN RICE AND PEAS

Steps:

• Sauté shallots: Heat the olive oil in a medium-sized pot over medium-high heat. When it is hot, add the shallots and stir to combine. Let these sauté for 2-3 minutes.
• Heat stock and water: Meanwhile, heat up the stock and 1 cup of water in a small pot. You want this at a simmer while you make the rice.
• Add garlic and prosciutto to shallots: Add the garlic and the diced prosciutto to the pot with the shallots, stir well and cook for another 1-2 minutes.
• Add rice: Pour in the rice, stir again and sauté for 2-3 minutes, stirring constantly.
• Slowly ladle in stock: Ladle some of the hot stock into the pot and start stirring. Risi e bisi is cooked like risotto, and is supposed to be pretty soupy, so you need a lot of water and you need to stir it constantly. Let this first ladle of stock cook down before you add the next. Keep adding stock, letting it cook down and stirring until you're done with the simmering stock. It is likely that you may need at least one more cup of water to finish the dish, because all that stirring in an open pot means you evaporate more liquid than you would when you cook rice the normal way, i.e., covered. If you think you are going to need more water, add more to the simmering stock.
• When you get to this last cup of water, add the peas: Keep stirring until the water has almost cooked away. Taste some rice and test for salt and doneness: Add a little salt and some more hot tap water if the rice is still crunchy - you want the rice to be a little al dente, but not so much you're gnawing on raw grain.
• Add the parsley and the parmesan and mix well: Your finished rice should be slightly soupy, so it's OK to add a tad more water before serving. Links: Risi e Bisi with Baked Prosciutto Chips - from Sippity Sup Rice and Peas Salad - from The Nourishing Gourmet

ITALIAN RICE

Steps:

• In a large nonstick skillet, saute garlic in oil for 1 minute. Stir in spinach. Cover and cook for 3-4 minutes or until tender; drain well. Add the vinegar, salt and pepper. Stir in the rice and red peppers until combined. Cook and stir until heated through.

ITALIAN RICE AND PEAS

Steps:

• Melt 2 oz of butter in a saucepan.
• Add chopped onion and celery, cook until just translucent.
• Add rice, cook a few minutes more, stirring to coat the rice with butter.
• Add wine, 1 cup of boiling water and crumbled stock cubes.
• Bring to a boil, add peas.
• Reduce heat, simmer uncovered until the water has evaporated.
• Add another cup of boiling water, cook until evaporated.
• Add the final cup of boiling water.
• Keep cooking until the water is almost absorbed.
• Overall cooking time is about 20 minutes.
• Stir in the Parmesan cheese and 1 oz butter.
• Add salt& pepper to taste.

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.

VENETIAN RICE AND PEAS

Steps:

• Bring broth to a simmer in a saucepan, then keep at a simmer.
• Meanwhile, turn on a food processor and drop in garlic, processing until finely chopped. Turn off processor, then add onion and pancetta and pulse until finely chopped.
• Cook onion mixture with zest in oil and 1 tablespoon butter in a 12-inch heavy skillet over medium-high heat, stirring once or twice, until onion is softened and just beginning to turn golden, about 6 minutes.
• Cook peas in broth 2 minutes. Strain broth into onion mixture, reserving peas, then stir in rice. Cook, covered, over high heat, stirring once after 5 minutes, until rice is al dente, 10 to 12 minutes. Stir in peas, cheese, remaining tablespoon butter, and 1/4 teaspoon pepper.