Martha Rose Shulman’s Risi e Bisi
Updated June 6, 2024
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- About 7 cups chicken or vegetable stock, as needed
- 2tablespoons extra virgin olive oil
- ½cup minced onion or spring onion
- Salt, preferably kosher salt, to taste
- 1½cups arborio or carnaroli rice
- 1garlic clove, minced
- ½cup dry white wine, such as pinot grigio or sauvignon blanc
- 1½cups fresh peas
- Freshly ground pepper
- 2tablespoons chopped fresh parsley
- ½cup grated Parmesan cheese
Nutritional analysis per serving (6 servings)
420 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 57 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 17 grams protein; 963 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure the broth is well seasoned.
- Step 2
Heat the oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add the onion and ½ teaspoon salt, and cook gently until tender and translucent, about five minutes. Add the rice and garlic, and stir until the grains of rice are separate and beginning to crackle. Add the wine, and stir until it has been absorbed. Begin adding the simmering stock two ladlefuls (about ½ cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly nor too quickly. Cook, stirring often, until the liquid is about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, adding more stock when the rice is almost dry and stirring, for 10 minutes. Add the peas, and continue adding stock and stirring for another 15 minutes. The peas should be tender, and the rice tender all the way through but still chewy. Taste now and correct seasoning.
- Step 3
Add another ladleful or two of stock to the rice. Stir in the pepper, parsley and the Parmesan, and remove from the heat. The mixture should be creamy (add more stock if it is not). Stir once, and serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than lumping in a mound.
- Advance preparation: You can begin up to several hours before serving. Proceed with the recipe until you must add the peas. Remove the rice from the heat; it should still be hard in the middle, and there should not be any liquid in the pan. Spread it in an even layer in the pan, and keep it away from the heat until you resume cooking. If the pan is not wide enough for you to spread the rice in a thin layer, then transfer it to a sheet pan. Fifteen to 20 minutes before serving, bring the remaining stock back to a simmer and reheat the rice. Resume cooking as instructed.
Private Notes
Comments
If you are going to use fresh peas, then might as well make most out of their freshness and make the broth out of the pea-pods, rather than using a meat-based broth. That's what the venetians do for this recipe: use all of the peas! After shelling the peas, wash their pods, and boil them in water for at least 20 minutes, then drain the broth and use it for the risotto.
If you are going to use fresh peas, then might as well make most out of their freshness and make the broth out of the pea-pods, rather than using a meat-based broth. That's what the venetians do for this recipe: use all of the peas! After shelling the peas, wash their pods, and boil them in water for at least 20 minutes, then drain the broth and use it for the risotto.
Advertisement