Indulge in the flavors of Veneto with our collection of Venetian rice and peas (risi e bisi) recipes. These traditional dishes capture the essence of Venetian cuisine, showcasing the region's love for simple yet delicious ingredients. From the classic risotto-style preparation to modern takes on this timeless dish, our recipes offer a diverse range of options to suit every taste. Discover the secrets of perfectly cooked rice, vibrant peas, and the harmonious blend of herbs and spices that make Venetian rice and peas a culinary delight. Whether you're a seasoned cook or a novice in the kitchen, our step-by-step instructions and helpful tips will guide you towards creating an authentic Venetian experience at home.
Here are our top 5 tried and tested recipes!
RISI E BISI -- ITALIAN STYLE RICE AND PEAS
This is one of the first solid food entrees for many Italian children. It is one of my favorites and I continue to eat it today, at 35 years and counting!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place chicken stock in a small pot and warm over low heat.
- Heat a medium sized skillet over medium heat. Add extra-virgin olive oil 2 turns of the pan, and garlic. Saute garlic 1 minute, then add Arborio. Toast the Arborio rice 2 minutes, then ladle in 1/3 of the stock. Bring to a bubble. Stir rice occasionally, allowing the rice to get starchy and the stock to cook into the rice. Add more stock when rice starts to become dry. Continue stirring and ladling broth until rice is al dente, 22 minutes. Stir in peas and cheese and season with salt and pepper, to your taste. Serve immediately.
RISI E BISI
The classic Venetian dish of rice and peas known as risi e bisi makes for a perfect springtime Sunday lunch. This version includes the addition of baby zucchini, which is an acknowledged departure from tradition but a mighty delicious one. The desired final consistency is loose, almost brothy, not tight and creamy like risotto nor drippy like a zuppa. The Venetians use the term "all'onda," a reference to the swell of waves in the sea. Short-grain rice helps get that distinct starchy quality, but the rice can't do the job by itself; there has to be stirring throughout. Pour yourself a glass of a good Soave while you stir. You can have a nap after lunch, which is totally traditional.
Provided by Gabrielle Hamilton
Categories brunch, dinner, lunch, grains and rice, vegetables, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat broth in a small pot on the back burner over medium-low.
- Set a wide, shallow, long-handled pan over medium-low. Melt 2 tablespoons butter and 2 tablespoons olive oil until butter foams. Set the remaining 1 tablespoon butter back in the fridge to keep cold.
- Add scallions, season with a pinch of salt and stir until sweated and soft, 1 to 2 minutes.
- Add zucchini coins, season with a pinch of salt, and stir until they start to sweat, begin to soften and become a little translucent, about 2 minutes.
- Push vegetables out to the edge of the pan in a ring, leaving an empty space in the center. Adjust heat - a tad hotter - then add the remaining 1 tablespoon olive oil, then rice. Stir rice until coated and glistening, and keep stirring until it begins sizzling slightly.
- Microplane the garlic over the sizzling rice, then draw the vegetables into the rice as well, stirring well to combine, leaving a little space - a moatlike ring - along the edges where the vegetables were.
- Add the peas to the empty outer space you just created. Run your spoon through them, keeping them in their outer ring, coating them in the oil and moisture. Season the whole business with another pinch of salt.
- Ladle a generous cup of hot broth over the rice mixture in the center, seasoning with salt at each addition of broth, and stirring as the liquid is absorbed. Add another generous cupful of broth, stirring the rice while it absorbs. Repeat once more with a third cup of hot broth, stirring until the rice starts to show signs of its signature starchy and creamy nature. Keep the peas at the outer edge as much as possible. (This might remind you of making homemade pasta, when you are whisking the eggs in the well of the flour and very slowly drawing in the flour.) This entire step should take about 20 minutes. Adjust the heat slightly along the way for a very gentle, hot steaming - not hard simmering - stirring all the while.
- Add the remaining broth all at once. The peas and vegetables will slightly float on the surface, while the rice will naturally remain submerged. Stir gently or shake and swirl the pan in the classic cresting, swelling wave style, all'onde, bringing everything together - rice, zucchini, peas, broth - about 7 more minutes, maybe 10 at most.
- Turn off heat. Season assertively with black pepper. Stir or swirl in the remaining chilled butter, and finish with the grated cheese. Serve hot.
RISI E BISI (VENETIAN RICE AND PEAS)
Risi e Bisi (rice and peas) is a classic Italian dish. In the past, it was prepared only on the feast days decreed by Venice's ruler, the Doge.
Provided by Member 610488
Categories Long Grain Rice
Time 4h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Saute rice, onions, garlic and bacon in a skillet with the olive oil until bacon is done, about 5 minutes, stirring occasionally.
- In saucepan, mix the broths with the water and bring to a boil. Add the Italian seasoning and basil.
- Add both mixtures to slow cooker. Cover and cook on low 2-3 hours, until liquid is absorbed.
- Stir in peas. Cover and cook 30 minutes more. Stir in cheese.
Nutrition Facts : Calories 178.9, Fat 2.8, SaturatedFat 1.1, Cholesterol 4.3, Sodium 100.1, Carbohydrate 32, Fiber 1.2, Sugar 1.4, Protein 6
VENETIAN RICE AND PEAS (RISI E BISI)
Make and share this Venetian Rice and Peas (Risi E Bisi) recipe from Food.com.
Provided by ratherbeswimmin
Categories Rice
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, bring the broth to a gentle simmer over medium heat.
- Decrease heat to low and maintain a simmer.
- In a large saucepan, warm the olive oil over medium heat.
- Add the onion and sauté until tender and golden, about 8 minutes.
- Add the rice and cook, stirring, until the rice is hot, about 2 minutes.
- Add a ladleful of broth and stir until the broth is absorbed.
- Continue to add broth a ladleful at a time, stirring and allowing it to be absorbed before adding more, for about 10 minutes.
- Adjust the heat, as needed so the liquid is absorbed rapidly.
- Stir in the peas and parsley and season with salt and pepper.
- Resume adding the broth a ladleful at a time and stirring until the rice is tender yet firm to the bite, 8-10 minutes.
- If you run out of broth before the rice is ready, add hot water.
- The finished rice should be loose and flowing.
- Remove from the heat, cover, and let stand for 20 minutes.
- Uncover, stir in the cheese and butter, and serve.
Nutrition Facts : Calories 469.3, Fat 17.2, SaturatedFat 5.6, Cholesterol 17.5, Sodium 925.1, Carbohydrate 61.9, Fiber 4.2, Sugar 3.8, Protein 15.1
VENETIAN RICE AND PEAS
Provided by Paul Grimes
Categories Quick & Easy Dinner Parmesan Pea Simmer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Bring broth to a simmer in a saucepan, then keep at a simmer.
- Meanwhile, turn on a food processor and drop in garlic, processing until finely chopped. Turn off processor, then add onion and pancetta and pulse until finely chopped.
- Cook onion mixture with zest in oil and 1 tablespoon butter in a 12-inch heavy skillet over medium-high heat, stirring once or twice, until onion is softened and just beginning to turn golden, about 6 minutes.
- Cook peas in broth 2 minutes. Strain broth into onion mixture, reserving peas, then stir in rice. Cook, covered, over high heat, stirring once after 5 minutes, until rice is al dente, 10 to 12 minutes. Stir in peas, cheese, remaining tablespoon butter, and 1/4 teaspoon pepper.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Rinse the rice well before cooking to remove any starch and impurities.
- Use a heavy-bottomed pot or Dutch oven to cook the rice and peas, as this will help to evenly distribute the heat.
- Add the rice and peas to the boiling water and then reduce the heat to low. This will help to prevent the rice from overcooking and becoming mushy.
- Cook the rice and peas for the recommended amount of time, or until the rice is tender and the peas are cooked through.
- Season the rice and peas with salt and pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or dried herbs.
- Serve the rice and peas immediately, or let them cool and then reheat them later.
Conclusion:
Venetian rice and peas (risi e bisi) is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover rice and peas. This dish can be served as a main course or a side dish. It is also a popular dish to serve at picnics and potlucks.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love