Risi e Bisi
Preparation and cooking time: 25 minutes
This classic Italian dish is normally served as a first course (as are all pasta and rice dishes in Italy). We think it makes a great, creamy side dish. The original is more like a thick soup, but I made this a bit thicker. Still, like all risottos, it should be creamier than the American adaptations, not holding it's shape on a plate.
Ingredients:
- 1 cup frozen peas, 160gr, 5.6oz, use fresh if available
- 1/3 cup Arborio rice, 66gr, 2.3oz, (or other rice specifically for risotto - Carnaroli or Vialone Nano)
- 1/3 cup dry, white wine, 112gr, 4oz
- 1 - 1 1/4 cups chicken stock, 280gr, 10oz
- 1 shallot, 22gr, .78oz
- 1 tbs butter, 14.2gr, .5oz
- 1/3 cup Parmesan cheese - freshly grated, 33gr, 1.2oz
Instructions:
- Heat chicken stock and keep hot over low heat.
- Finely chop shallot.
- In medium sauce pan heat butter; add shallot and sauté until transparent, then add rice and sauté, stirring, for 2 - 3 minutes until rice has white center.
- Add white wine and stir.
- When wine is almost absorbed add a 1/4 cup of stock and stir.
- If the peas are frozen add to the stock now.
- When the rice has almost absorbed the stock add another 1/4 cup and the peas if they are fresh.
- Continue adding stock, 1/4 cup at a time, and stirring.
- Before the last 1/4 cup is added taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. You may not need the last 1/4 cup. If more stock is needed add it 1/8 cup at a time and waiting until almost completely absorbed.
- At this point risotto will be thick but not stiff - it will not hold it's shape on a plate.
- If using frozen peas, strain them from any remaining stock and add now. Stir in the Parmesan.
- Pour into a bowl and serve immediately.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
