Risi e Bisi (Italy)

 RICE WITH PEAS

This is a very popular dish from Venice.  It is simple yet tasty dish. Serve with tossed salad, sauteed vegetables, bread and Italian wine. 

This recipe is very easy to make, and does not take long to prepare.  Our vegetarian visitors can easily omit the bacon and use vegetable stock and enjoy this traditional recipe.

Ingredients - 4-6 SERVINGS

1. 1 tablespoon olive oil

2. 6 oz. lean bacon, chopped

3. 2 oz. [1/4 cup] butter

4. 1 onion, thinly sliced

5. 1 lb. peas, weighed after shelling

6. 1 lb. [2 2/3 cups] Italian rice, such as avorio

7. 3 fl. oz. [3/8 cup] dry white wine

8. 2 pints [5 cups] boiling chicken stock

9. 1 teaspoon salt

10. 1/2 teaspoon black pepper

11. 4 oz. [1 cup] Parmesan cheese, grated

Preparation :

In a large, heavy saucepan, heat the oil over moderate heat. When the oil is hot, add the bacon and fry, stirring occasionally, for 5 minutes or until it is crisp and golden brown. With a slotted spoon, transfer the bacon to kitchen paper towels to drain.

Add 1 ounce [2 tablespoons] of butter to the pan and melt it over moderate heat. When the foam subsides, add the onion and cook, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.

Add the peas and rice to the pan, reduce the heat to low and cook, stirring frequently, for 5 minutes. Pour over the wine and approximately one-third of the boiling stock. Regulate the heat so that the rice is bubbling all the time. Stir the rice occasionally with a fork. When the rice swells and the liquid is absorbed add another one third of the stock. Continue cooking the rice in this way until it is tender and moist but still firm.

Stir in the bacon, the remaining butter, the salt, pepper and grated cheese and mix well to blend. Simmer for 1 minute, stirring frequently.

Remove the pan from the heat and transfer the risotto to a warmed serving bowl. Serve at once.