Martha Rose Shulmans Risi E Bisi Recipes

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RISI E BISI -- ITALIAN STYLE RICE AND PEAS



Risi e Bisi -- Italian style rice and peas image

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

1 quart chicken stock (recommended: Kitchen Basics brand) available in paper box containers on soup aisle
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 cloves garlic, chopped
1 rounded cup Arborio rice
Salt and pepper
1 cup frozen peas
1/2 cup grated Parmigiano-Reggiano or Romano cheese, a couple of handfuls

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.

MARTHA ROSE SHULMAN'S RISI E BISI



Martha Rose Shulman's Risi e Bisi image

I splurge on English peas during their short season. If I can keep myself from eating them like candy, right from the pods, I'll make this classic risotto.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h

Yield Serves four to six

Number Of Ingredients 11

About 7 cups chicken or vegetable stock, as needed
2 tablespoons extra virgin olive oil
1/2 cup minced onion or spring onion
Salt, preferably kosher salt, to taste
1 1/2 cups arborio or carnaroli rice
1 garlic clove, minced
1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
1 1/2 cups fresh peas
Freshly ground pepper
2 tablespoons chopped fresh parsley
1/2 cup grated Parmesan cheese

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.

Nutrition Facts : @context http, Calories 409, UnsaturatedFat 7 grams, Carbohydrate 57 grams, Fat 11 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 956 milligrams, Sugar 7 grams

CHEESY RISI E BISI



Cheesy Risi e Bisi image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 23m

Yield 4 servings as a side dish

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1 large clove garlic, finely chopped
1 small onion, finely chopped
1 cup arborio rice
Salt and pepper
1/2 cup dry white wine
3 to 4 cups chicken stock, 1 quart size box, available on soup aisle of the market
1/4 to 1/3 cup grated Parmigiano, a generous handful
2 tablespoons chopped flat-leaf parsley
1 cup tiny frozen peas

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



Risi E Bisi image

This makes a nice side to grilled chicken. Recipe courtesy Angela Brassinga and Sunset. If you would like to use leftover rice, add rice to cooked garlic in step 1. Omit broth and add peas and stir until hot.

Provided by cookiedog

Categories     Long Grain Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 tablespoon butter
3 garlic cloves
1/2 teaspoon salt
1 1/2 cups long-grain white rice
2 1/4 cups reduced-sodium chicken broth
1 1/2 cups fresh peas or 1 1/2 cups thawed frozen peas
1/4 cup chopped flat leaf parsley
fresh ground black pepper

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.

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