Risi E Bisi
Serves: 4
Eda Schinner
1 January 1970
Based on User reviews:
64
Spice
42
Sweetness
39
Sourness
42
mins
Prep time (avg)
3.3
Difficulty
Ingredients:
7 cups
Vegetable Stock3 tbsps
Butter (divided)2 tbsps
Extra-Virgin Olive Oil (divided)1 cup
Onion (minced)1 cup
Grated Parmesan (finely)Directions:
1
Bring stock to a simmer in a small saucepan
2
Cover and keep warm
3
Melt 2 tablespoons butter with 1 tablespoon oil in a large heavy pot over medium heat
4
Add onion and sauté until soft (do not brown), about 5 minutes
5
Add pancetta and cook until light brown, about 3 minutes
6
Add rice and cook, stirring until coated, about 1 minute
7
Add 1 cup stock
8
Stir constantly with a wooden spoon until stock is almost absorbed, about 1 minute
9
Continue adding stock by the cupful in 5 more additions, stirring constantly and allowing stock to be absorbed between additions, until rice is almost tender
10
Add peas and remaining cup of stock and cook, stirring constantly, until the rice is creamy and tender but still firm to the bite, about 22 minutes total
11
Stir in 1/4 cup hot water if rice seems dry
12
Remove pan from heat
13
Stir in the remaining 1 tablespoon butter, 1 tablespoon oil, Parmesan, and parsley
14
Season rice and peas with salt and pepper
15
Transfer to serving bowls or plates, and serve
16
Bring stock to a simmer in a small saucepan
17
Cover and keep warm
18
Melt 2 tablespoons butter with 1 tablespoon oil in a large heavy pot over medium heat
19
Add onion and sauté until soft (do not brown), about 5 minutes
20
Add pancetta and cook until light brown, about 3 minutes
21
Add rice and cook, stirring until coated, about 1 minute
22
Add 1 cup stock
23
Stir constantly with a wooden spoon until stock is almost absorbed, about 1 minute
24
Continue adding stock by the cupful in 5 more additions, stirring constantly and allowing stock to be absorbed between additions, until rice is almost tender
25
Add peas and remaining cup of stock and cook, stirring constantly, until the rice is creamy and tender but still firm to the bite, about 22 minutes total
26
Stir in 1/4 cup hot water if rice seems dry
27
Remove pan from heat
28
Stir in the remaining 1 tablespoon butter, 1 tablespoon oil, Parmesan, and parsley
29
Season rice and peas with salt and pepper
30
Transfer to serving bowls or plates, and serve