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www.paesanosannarbor.com |
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Risi e Bisi (rice & peas) serves 4
ingredients: 2tbs. minced shallot 1 lb. arborio (risotto) rice 2 oz. white wine 4 cups vegetable stock (or, see tip below) 1 lb. fresh peas (frozen okay if thawed) 4 oz. butter 4 oz. parmigiano cheese 1 oz. olive oil salt & pepper to taste
directions: In a pot, have the vegetable stock boiling. In another pot, cook shallots with olive oil until translucent, then add rice. Season lightly with salt, stirring constantly until rice is evenly heated and very hot. Add veggie stock enough to cover the rice and let it cook down, at a low boil, until most of the fluid is absorbed. Repeat the processes of adding stock for about 7-8 minutes, or until about 3 cups of stock is used. At this point, add the peas and remaining stock, allowing about 15-18 minutes of cooking and constant stirring to achieve an al dente texture. Remove from heat, and add butter and cheese to finish. Add salt and pepper to taste. Note: Purée some of the peas before adding to more fully integrate and enhance the flavors and add color. TIPS: If using fresh peas in the pod, boil the shells to make the stock. Traditionally, the risi e bisi consistency is more soup-like than the more common risotto. . |
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