A thrifty but labor-intensive Venetian classic, risi e bisi begins with homemade vegetable stock cooked in a pressure cooker. The stock is then added ladle by ladle to Arborio rice while stirring continuously, creating a creamy, soupy rice dish.
Put the coarsely chopped carrot, celery stalk, and one onion in the pressure cooker with the water. Cook for 25 minutes after the cooker reaches pressure.
Turn off the heat and wait 10 minutes for the pressure to drop naturally. Strain the vegetable stock and keep it in a separate pot, close to a simmer.
Saute the finely chopped onion in half the butter for 15 minutes, until soft.
Add the Arborio rice and saute, stirring, for 3 minutes, until the grains become translucent.
Add one ladle of hot vegetable stock. Once it is absorbed, add another ladle, stirring constantly. Continue for 40 minutes, until the rice is creamy and al dente.
Add the fresh peas, salt, and black pepper and cook for 7 more minutes. Remove from the heat, stir in the remaining butter and Parmesan, sprinkle with parsley, and serve.
Keep the vegetable stock hot as you add it to the rice; adding it cold will abruptly slow the cooking and can make the rice mushy. Keep the stock pot over heat, close to a simmer. Contains dairy.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
