sabato 1 gennaio 2011

I just wrote this recipe out...

for PrincessSerenity on ravelry who is just learning how to cook.. she wanted a simple but delicious recipe for rice..

risi e bisi (rice with peas)
a venetian dish (Venice, Italy… not Venice Beach, California!)
very simple..although in the distant past… we are talking 1200s here.. it was offered to the Doges (Dukes) of Venice on April 25th the Feast Day of the Patron Saint of Venice, St. Mark
The original recipe called for pureed peas, but this is my modified version
delicious served with grilled chicken, baked chicken, chicken cutlets or port cutlets
First of all, you need broth (college inn chicken broth, homemade vegetable broth, broth made from bouillion cubes - any will do)
The quantity of broth you need depends on how much rice you are cooking
1 part rice, 2 parts broth (so if you make 1 cup of rice, you need about 2 cups of broth, plus a cup just to be sure)
ok now the other ingredients
onion or fresh scallions
parsely (italian parsely not the curly leaf kind)
bacon or canadian bacon (whichever you prefer)
frozen peas, the tiny ones are the best in this recipe (twice as much as the rice, so if you use 1 cup of rice, use 2 cups of peas)
a splash of white wine (optional)
grated parmesan cheese
salt and pepper to tast
Chop up the onion (or scallions), I like onion so I use lots, but a couple of tablespoons will do
sautee the onion and bacon in a tablespoon of butter (or olive oil), just until the onion is translucent and the bacon fat starts to melt
add the rice and sautee for a couple of minutes over medium heat
add the splash of white wine and allow it to evaporate
now comes the tricky part
lower the heat and add the hot broth a dipper ful at a time, cooking slowly and stirring occasionall, allow the broth to be absorbed by the rice before adding another dipperful of broth (this is how risotto is cooked)
when you have about 1/3 of the broth left, add the peas to the rice and continue adding broth
when the rice is cooked (start tasting it after you add the peas), correct the seasonings by adding salt and pepper to taste and a couple of tablespoons of chopped parsely
at the very end, add a tablespoon of butter, remove from heat and stir in the butter
sprinkle with the grated parmesan before serving
Buon appetito!

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