Risi e bisi is a classic Italian dish that combines the flavors of rice and peas in a creamy, flavorful dish. Originating in the northern Italian region of Veneto, it is a popular springtime dish, as fresh peas are abundant during this season. The dish is typically made with arborio rice, which is a short-grain rice that is known for its ability to absorb liquids and create a creamy texture. It is also commonly made with pancetta or bacon, onions, and vegetable broth, giving it a rich, savory flavor. This hearty and comforting dish is a perfect meal for lunch or dinner, and can be easily prepared with a few simple steps.
Here are our top 7 tried and tested 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
Nutrition Facts : Calories 279 kcal, Carbohydrate 30 g, Cholesterol 25 mg, Fiber 4 g, Protein 15 g, SaturatedFat 3 g, Sodium 1226 mg, Sugar 6 g, Fat 11 g, ServingSize Serves 4, UnsaturatedFat 0 g
RISI E BISI (ITALIAN RICE AND PEAS)
Risi e Bisi (rice and peas) is a classic, comfort food style Italian recipe ready in about 30 minutes!
Provided by Julie | The Simple Veganista
Categories Soup
Time 35m
Number Of Ingredients 11
Steps:
- After sauteing the leeks and rice as above.
- Add at least 7 - 8 cups broth, peas, bay leaves, bring to a boil, cover and cook for 20 - 30 minutes until rice is tender.
- Remove from heat add in parsley. Let set a few minutes and serve as desired.
Nutrition Facts : ServingSize Calculated using rice, Calories 374 calories, Sugar 7.7 g, Sodium 289.9 mg, Fat 6.7 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 68.4 g, Fiber 8.3 g, Protein 10.6 g, Cholesterol 0 mg
RISI E BISI (VENETIAN RICE AND PEAS)
Risi e Bisi (rice and peas) is a classic Italian dish. In the past, it was prepared only on the feast days decreed by Venice's ruler, the Doge.
Provided by Member 610488
Categories Long Grain Rice
Time 4h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Saute rice, onions, garlic and bacon in a skillet with the olive oil until bacon is done, about 5 minutes, stirring occasionally.
- In saucepan, mix the broths with the water and bring to a boil. Add the Italian seasoning and basil.
- Add both mixtures to slow cooker. Cover and cook on low 2-3 hours, until liquid is absorbed.
- Stir in peas. Cover and cook 30 minutes more. Stir in cheese.
Nutrition Facts : Calories 178.9, Fat 2.8, SaturatedFat 1.1, Cholesterol 4.3, Sodium 100.1, Carbohydrate 32, Fiber 1.2, Sugar 1.4, Protein 6
RISI E BISI (RICE & PEAS)
This came from a very cool looking cooking site by someone named Patty (cookingwithpatty.com) who says, "This is a classic from my region of Italy. The name Risi e bisi is dialect, the Italian name would be Riso e Piselli," and continues, "Unlike risotto, a riso (rice) dish would be soupier so it is a little easier to prepare. Attention, soupier but not soup. If you want to make it a little bit lighter just use oil in place of the butter to fry the onion and don't add butter in the end. In my region the most used rice is Vialone Nano, it is particularly big with a rounded shape with a medium length. In any case Arborio and Carnaroli work well too."
Provided by Mirabeau Lamar
Categories Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large non stick pan sauté the onions in the butter and oil until they're translucent being careful not to brown them.
- Add the peas and a half cup of the broth and cook them for about five minutes.
- Add approximately one quart of broth and bring to a boil.
- Add the rice and mix in well. Continue cooking until the rice is ready mixing often.
- If the rice gets too dry add some more broth.
- Mix in 1 tablespoons butter and 1/4 cup grated parmesan. Serve hot.
Nutrition Facts : Calories 527.2, Fat 10.2, SaturatedFat 4.3, Cholesterol 15.3, Sodium 47.9, Carbohydrate 94.9, Fiber 7.2, Sugar 6.9, Protein 12.6
RISI E BISI (ITALIAN RICE AND PEAS) (RICE COOKER)
I love this recipe. You can use fresh or frozen peas with this. Using fresh peas, add them at the beginning. If you are using very young and tender fresh peas or frozen- add at the end. You can expect this rice to have the texture and consistency of a creamy risotto. From The Ultimate Rice Cooker Cookbook.
Provided by Bev I Am
Categories Medium Grain Rice
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Set Rice Cooker for the quick cook or regular cycle.
- Place the olive oil and butter in the rice cooker bowl.
- When the butter melts, add the shallots and celery.
- Cook, stirring a few times, until the shallots are softened but not browned, 2 to 3 minutes.
- Add the wine and cook for a couple of minutes.
- Add the rice and stir to coat the grains with the hot butter.
- Cook, stirring occasionally, until the grains of rice are transparent except for a white spot on each, 3-5 minutes.
- Add the stock and peas, if you are using fresh, mature peas; stir to combine.
- Close the cover and reset for the Porridge cycle, or for the regular cycle and set a timer for 20 minutes.
- When the machine switches to the Keep Warm cycle or the timer sounds, stir the rice with a wooden or plastic rice paddle or wooden spoon.
- The rice should be only a bit liquid and the rice should be al dente, tender with just touch of tooth resistance.
- If needed, cook for a few minutes longer.
- This rice will hold on the Keep Warm cycle for up to 1 hour.
- When ready to serve, add the peas, if you are using frozen or very tender fresh ones; stir just to combine.
- Add the butter and close the lid or 2-3 minutes to allow to melt and the peas to heat through.
- Stir in the cream, cheese and salt to taste.
- Serve immediately.
Nutrition Facts : Calories 330.5, Fat 15.2, SaturatedFat 7, Cholesterol 33.9, Sodium 371.2, Carbohydrate 35.1, Fiber 3.5, Sugar 6.8, Protein 12.2
DAVID TANIS'S RISI E BISI
This traditional Italian dish of rice with peas is best made in the spring when fresh peas in the pod are at their sweetest. It is similar to risotto, but a bit on the soupy side, and less rich. A flavorful homemade chicken broth is essential. Look for peas that haven't quite filled their pods - larger peas will be starchier. Asian markets and some farmers' markets carry leafy pea tendrils, but any tender greens are fine.
Provided by David Tanis
Categories editors' pick, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Melt butter in a heavy, wide saucepan over medium high heat. Add onion and cook until softened, about 5 minutes.
- Stir in rice and season with salt and pepper. Continue cooking for 2 minutes. Add 2 cups chicken broth and bring to a brisk simmer. Cook 6 minutes, stirring occasionally as broth is absorbed. Add 2 more cups broth and cook for another 6 minutes, until rice is cooked through, but firm.
- Meanwhile, heat olive oil in a skillet over medium heat. Add pancetta and cook 2 minutes without browning. Add scallions, stir to coat and cook 1 minute. Add garlic, sage leaves and peas. Season generously with salt and pepper. Add 1/2 cup broth and simmer until peas are done, about 2 minutes. Add pea tendrils and cook until just wilted, about 1 minute.
- Add pea mixture to rice mixture and gently stir together. Add enough broth to keep rice a bit soupy. Check seasoning. Stir in parsley, lemon zest and Parmesan and serve immediately.
Nutrition Facts : @context http, Calories 434, UnsaturatedFat 11 grams, Carbohydrate 47 grams, Fat 20 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 935 milligrams, Sugar 7 grams, TransFat 0 grams
RISI E BISI
The classic Venetian dish of rice and peas known as risi e bisi makes for a perfect springtime Sunday lunch. This version includes the addition of baby zucchini, which is an acknowledged departure from tradition but a mighty delicious one. The desired final consistency is loose, almost brothy, not tight and creamy like risotto nor drippy like a zuppa. The Venetians use the term "all'onda," a reference to the swell of waves in the sea. Short-grain rice helps get that distinct starchy quality, but the rice can't do the job by itself; there has to be stirring throughout. Pour yourself a glass of a good Soave while you stir. You can have a nap after lunch, which is totally traditional.
Provided by Gabrielle Hamilton
Categories brunch, dinner, lunch, grains and rice, vegetables, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat broth in a small pot on the back burner over medium-low.
- Set a wide, shallow, long-handled pan over medium-low. Melt 2 tablespoons butter and 2 tablespoons olive oil until butter foams. Set the remaining 1 tablespoon butter back in the fridge to keep cold.
- Add scallions, season with a pinch of salt and stir until sweated and soft, 1 to 2 minutes.
- Add zucchini coins, season with a pinch of salt, and stir until they start to sweat, begin to soften and become a little translucent, about 2 minutes.
- Push vegetables out to the edge of the pan in a ring, leaving an empty space in the center. Adjust heat - a tad hotter - then add the remaining 1 tablespoon olive oil, then rice. Stir rice until coated and glistening, and keep stirring until it begins sizzling slightly.
- Microplane the garlic over the sizzling rice, then draw the vegetables into the rice as well, stirring well to combine, leaving a little space - a moatlike ring - along the edges where the vegetables were.
- Add the peas to the empty outer space you just created. Run your spoon through them, keeping them in their outer ring, coating them in the oil and moisture. Season the whole business with another pinch of salt.
- Ladle a generous cup of hot broth over the rice mixture in the center, seasoning with salt at each addition of broth, and stirring as the liquid is absorbed. Add another generous cupful of broth, stirring the rice while it absorbs. Repeat once more with a third cup of hot broth, stirring until the rice starts to show signs of its signature starchy and creamy nature. Keep the peas at the outer edge as much as possible. (This might remind you of making homemade pasta, when you are whisking the eggs in the well of the flour and very slowly drawing in the flour.) This entire step should take about 20 minutes. Adjust the heat slightly along the way for a very gentle, hot steaming - not hard simmering - stirring all the while.
- Add the remaining broth all at once. The peas and vegetables will slightly float on the surface, while the rice will naturally remain submerged. Stir gently or shake and swirl the pan in the classic cresting, swelling wave style, all'onde, bringing everything together - rice, zucchini, peas, broth - about 7 more minutes, maybe 10 at most.
- Turn off heat. Season assertively with black pepper. Stir or swirl in the remaining chilled butter, and finish with the grated cheese. Serve hot.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
- Don't overcook the rice. It should be cooked through but still have a slight bite to it.
- Use a good quality broth. This will also add a lot of flavor to the dish.
- Add the peas towards the end of cooking. This will help them retain their color and flavor.
- Season the dish to taste. You may want to add more salt, pepper, or herbs to your liking.
Conclusion:
Risi e bisi is a classic Italian dish that is enjoyed by people of all ages. It is a simple dish to make, but it is packed with flavor. If you are looking for a delicious and easy weeknight meal, then you should definitely give this recipe a try.
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