Risi e Bisi

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* Exported from MasterCook II *

 

Rice & Peas/Risi e Bisi - Veneto

 

Recipe By : Italian Vegetarian Cooking/Paola Gavin

Serving Size : 4 Preparation Time :0:00

Categories : Italian Rice

 

Amount Measure Ingredient -- Preparation Method

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4 cups vegetable broth or water -- approximately

2 tablespoons extra virgin olive oil

1 small onion -- finely chopped

1 celery rib -- thinly sliced

2 tablespoons chopped fresh parsley

1 1/2 cups raw rice

2 cups shelled young tender peas

salt and freshly ground black pepper

2 tablespoons butter

3/4 cup freshly grated Parmesan cheese

 

Bring the broth to a boil in a pan and keep just below a simmer. Heat

the olive oil in a saucepan and cook the onion, celery, and parsley

over moderate heat until they are turning golden. Stir in the rice

and cook for 1 minute, so each grain is coated with oil. Add a

ladleful of broth and cook until the liquid is almost evaporated. Add

another ladleful of broth, the peas, and salt and black pepper to

taste. Continue adding broth until the rice is tender but still firm

and the liquid is evaporated. Stir in the butter. Serve at once, with

grated cheese on the side. Serves 4.

 

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NOTES : Risi e Bisi is the most famous dish of the Veneto region. To

retain the special quality of this dish, fresh peas are a must.

Choose the tiniest, sweetest peas you can find.