Risi e Bisi
Rice with peas is a Venetian specialty. Containing few ingredients, this recipe makes a fairly quick and filling meal or side dish. The recipe serves 4.
4 Cups vegetable or chicken broth
2 Tablespoons butter
1 Tablespoon Extra Virgin Olive Oil
1 shallot, diced
¾ Cups uncooked medium-grain or Arborio rice
2 Cups fresh shelled peas (about 2 pounds in the pod)
½ Cup freshly grated Parmesan cheese
Fresh ground pepper
- Heat the broth to simmering in a saucepan on top of the stove, or in a heatproof container in the microwave.
- In a large saucepan, heat the butter and olive oil over medium heat. Add the shallot and sauté for 2 minutes. Add the hot broth and rice, stir well, cover, reduce heat, and simmer until the rice is just tender, 15 minutes.
- Taste and add salt if desired. Stir in the peas and cook gently until the peas are done enough to suit you, about 5 minutes for fresh peas (less for frozen peas). Stir in the Parmesan and season with pepper.
- Serve immediately and enjoy!