Moosewood: Risi E Bisi

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* Exported from MasterCook *

 

Risi E Bisi

 

Recipe By : Moosewood Restaurant Daily Special, page 90

Serving Size : 4 Preparation Time :0:00

Categories : Rice Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon butter

1 tablespoon extra-virgin olive oil

1 large onion -- chopped

(about 2 cups)

8 cups Mock Chicken Stock

(see separate recipe)

1 teaspoon salt

1 cup raw arborio rice

2 cups baby peas or frozen petit pois -- (see Note)

2 tablespoons chopped fresh parsley

1 cup grated Parmesan cheese

salt and ground black pepper -- to taste

 

Serves 4 To 6. Yields 9 1/2 Cups. Total Time: 50 Minutes

 

Famous as the first dish served on St. Mark's Day each April in Venice,

risi e bisi is one of the most beloved foods of Italy. This very thick

soup is almost a risotto, thanks to the characteristic starchiness of

arborio rice. It is best made with newly picked peas, but frozen baby

peas, or petit pois, are also delectable.

 

It's a good idea to reserve some stock in case you have leftover soup,

because the rice will continue to absorb liquid as it sits. Just thin the

leftover soup with stock before reheating.

 

For a nice meal, choose a salad to serve with Risi e Bisi, keeping the

springtime theme in mind. Serve with a crusty bread and a dry white wine.

 

Warm the butter and olive oil in a soup pot until the butter melts. Add

the onions and saute on medium-high heat for about 10 minutes, until

golden. Add the stock and salt and bring to a boil. Stir in the rice,

lower the heat to a simmer, cover, and cook for 20 to 25 minutes, until the

rice is tender.

 

Add the peas and cook for 2 to 3 minutes. Stir in the parsley and 1/4 cup

of the Parmesan cheese. Add salt and pepper to taste.

 

Serve immediately, topped with the remaining Parmesan.

 

Note: If you have pea pods from shelling fresh peas, simmer them in the

stock to heighten the sweet pea flavor. Remove the pods before adding the

stock to the soup.

 

Per 11-Ounce Serving: 364 Calories. 16.6 G Protein, 12 G Fat. 49.2 G

Carbohydrates, 5.9 G Saturated Fatty Acids, 23 Mg Cholesterol, 1156 Mg

Sodium, 8.1 G Total Dietary Fiber

 

 

 

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