Risi e Bisi
Though normally served as a first course we like is as a savory side with a grilled steak or pork tenderloin.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Risotto
- 1 cup frozen peas use fresh if available
- 1/3 cup Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
- 1/3 cup dry, white wine
- 1 – 1 1/4 cups chicken stock
- 1 shallot, finely chopped
- 1 tbs butter
- 1/3 cup (1.5oz, 45gr) Parmesan cheese – freshly grated
- Heat chicken stock and keep hot over low heat.
- In medium sauce pan heat butter; add shallot and sauté until transparent.
- 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, stirring well after each addition.
- 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 but 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.
- Spoon into a bowl and serve immediately.
This is an easy risotto – and if you have peas in the freezer and Arborio in the pantry it’s a great last minute addition to any meal. It doubles or triples easily/
Keywords: risotto, peas, risi e bisi