Comfort in a bowl in less than 25 minutes. It’s called Risi e Bisi. It’s rice and fresh peas. Onions , celery, carrot, pancetta and good chicken stock.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/4 cup diced pancetta
- 1/2 cup diced onion, yellow or white
- 1/3 cup diced carrots
- 1/4 cup diced celery
- 3 cups arborio rice
- 3 sprigs fresh thyme
- 7/8 cups chicken stock
- 4 cups shelled fresh peas, frozen can be used
- 1/2 cup grated parmesan
- 2 tablespoons chopped fresh flat-leaf parsley
- sea salt and black ground pepper
Servings: people
Instructions
- Warm one tablespoon of the olive oil in a large heavy pot. Add onion and sauté until soft (do not brown), about 5 minutes. Add the carrots, the celery and then the pancetta and cook until light brown, about 3 minutes. Add rice and cook, stirring until coated, about 1 minute. Add the thyme and 1 cup stock. Stir constantly with a wooden spoon until stock is almost absorbed, about 1 minute.
- Add 1 cup stock. Stir constantly with a wooden spoon until stock is almost absorbed, about 1 minute. Continue adding stock by the cupful in 5 more additions, stirring constantly and allowing stock to be absorbed between additions, until rice is almost tender. Add peas and remaining cup of stock and cook, stirring constantly, until the rice is creamy and tender but still firm to the bite, about 22 minutes total. Stir in 1/4 cup hot water if rice seems dry.
- Remove pan from heat. Stir in the remaining 1 Tbsp. butter, 1 Tbsp. oil, Parmesan, and parsley. Season rice and peas with salt and pepper. Transfer to serving bowls or plates, and serve.
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