RISI E BISI – Braised Rice and Peas
Ingredients
2 tbsp. extra-virgin olive oil
1 small onion, chopped
2 slices pancetta (or bacon)
1 tbsp. chopped fresh parsley, preferably the flat-leaf Italian type
2 cups peas, frozen and thawed
1 ½ cups arborio rice
1 quart chicken stock (1 chicken bouillon disolved in boiled water)
½ tsp. salt
Fresh ground black pepper
½ cup freshly grated Parmigiano Reggiano cheese
Rinse the peas with warm water in order to help them thaw out and drain well.
In a heavy 3 quart dutch oven, heat the oil over moderate heat. Add the chopped onion, sprinkle with salt and cook, stirring frequently until they are transparent but not browned. About 2 to 3 minutes.
Add the pancetta (or ham) and cook, stirring frequently about 1 minute.
Add the peas and rice and cook, stirring constantly, for 2 or 3 minutes, or until the rice becomes somewhat opaque and well coated.
Heat the stock and add to the pan along with the salt.
Bring to a boil, then lower the heat and simmer until the stock is almost absorbed, about 20 minutes. NOTE: You must stir frequently and gently so that the peas will remain whole and not get mashed up.
Stir in the chopped parsley. Remove from heat and stir in ½ the grated Parmigiano Reggiano cheese.
Serve at once with grated Parmigiano Reggiano cheese sprinkled on top.
Serves 6
Preparation and Cooking Time: 25 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
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