Rice And Peas: Risi E Bisi
Serves: 2
Jacklyn McClure
1 January 1970
Based on User reviews:
49
Spice
44
Sweetness
44
Sourness
36
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
4 tbsps
Extra-Virgin Olive Oil8 ribs
Celery (coarsely chopped)4 tbsps
Unsalted Butter1
Salt4 tbsps
Tomato Paste2 tbsps
Black Peppercorn2 bunches
Parsley (stems)Directions:
1
Place the olive oil, shallots, celery, and prosciutto in a 12 to 14-inch, deep-sided frying pan, and place over medium heat
2
Cook until soft but not brown, about 8 to 10 minutes
3
Add the rice and stir over medium heat for 2 minutes, until rice becomes almost opaque
4
Add the chicken stock to cover rice and turn heat up to high
5
As level of stock dips below level of rice, continue to add stock, 1 ladle at a time, to keep rice covered
6
Stir the rice constantly during this procedure
7
Taste the rice after 15 minutes: it should still be hard
8
Add the peas and continue cooking, until the rice is soft and creamy yet still "al dente"
9
Rice should still be quite wet, but not swimming
10
Remove from heat and stir in butter and cheese
11
Adjust for seasoning and serve immediately
12
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking
13
Add all the chicken parts and brown all over, stirring to avoid burning
14
Remove the chicken and reserve
15
Add the carrots, onions, and celery to the pot and cook until soft and browned
16
Return the chicken to the pot and add 6 quarts of water, the tomato paste, peppercorns, and parsley
17
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan
18
Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat
19
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids
20
Stir the stock to facilitate cooling and set aside
21
Refrigerate stock in small containers for up to a week or freeze for up to a month
22
Yield: 3 quarts