An economical but labour-intensive Venetian classic, risi e bisi starts with a homemade vegetable stock built in a pressure cooker, then rice is cooked by adding that stock a ladle at a time while stirring constantly. The result is a creamy, almost soupy pilaf.
Put the roughly chopped carrot, celery and one onion into the pressure cooker with the water, and cook for 25 minutes from the point it starts hissing.
Turn off the heat and wait 10 minutes for the pressure to drop on its own, then strain the stock and keep it just below a boil in a separate pot.
Sauté the finely chopped onion in half the butter for 15 minutes until soft.
Add the arborio rice and stir for 3 minutes until the grains turn slightly translucent.
Add the hot stock one ladle at a time, stirring constantly and adding the next ladle only once the previous one is absorbed, continuing for 40 minutes until the rice is creamy with a slight bite.
Add the fresh peas, salt and pepper and cook for 7 more minutes, then take it off the heat, stir in the remaining butter and parmesan, and serve sprinkled with parsley.
If the stock isn't kept simmering when it's added to the rice, the cooking slows down suddenly and the rice turns mushy; keep the stock pot just below a boil the whole time. Allergens: contains milk and dairy.
If you can't find fresh peas, frozen ones give the same result — just shorten the time you cook them in by a couple of minutes.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.