Rice and Peas: Risi e Bisi

Name: Rice and Peas: Risi e Bisi
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 355 milliliters arborio rice (Vialone Nano brand preferred); 2 Tbsps black peppercorns; 6 carrots, coarsely chopped; 2 ribs celery, finely chopped; 8 ribs celery, coarsely chopped; 3 kgs chicken wings, backs, and bones; 907 grams fresh peas, shelled to yield 1 1/2 cups; 59 milliliters extra-virgin olive oil; 4 Tbsps extra-virgin olive oil; 4 onions, coarsely chopped; 177 milliliters freshly grated Parmigiano-Reggiano; 2 bunches parsley stems; 57 grams prosciutto di San Daniele, chopped into 1/8-inch dice; 4 servings Salt and pepper; 4 shallots, finely chopped; 4 Tbsps tomato paste; 4 Tbsps unsalted butter

The recipe Rice and Peas: Risi e Bisi can be made in roughly 1 hour. This recipe serves 4. This main course has 2029 calories, 110g of protein, and 120g of fat per serving. This recipe from Foodnetwork requires shallots, butter, carrots, and celery. It is a good option if you're following a gluten free diet. Risi E Bisi (rice And Peas), Risi e Bisi, Italian Rice and Peas, and Risi e Bisi, Italian Rice and Peas are very similar to this recipe.

Instructions

Place the olive oil, shallots, celery, and prosciutto in a 12 to 14-inch, deep-sided frying pan, and place over medium heat. Cook until soft but not brown, about 8 to 10 minutes.

Ingredients you will need

Prosciutto

Olive Oil

Shallot

Celery

Equipment you will use

Frying Pan

Add the rice and stir over medium heat for 2 minutes, until rice becomes almost opaque.

Ingredients you will need

Rice

Add the chicken stock to cover rice and turn heat up to high. As level of stock dips below level of rice, continue to add stock, 1 ladle at a time, to keep rice covered. Stir the rice constantly during this procedure.

Ingredients you will need

Stock

Rice

Equipment you will use

Ladle

Taste the rice after 15 minutes: it should still be hard.

Ingredients you will need

Rice

Add the peas and continue cooking, until the rice is soft and creamy yet still "al dente". Rice should still be quite wet, but not swimming.

Ingredients you will need

Peas

Rice

Remove from heat and stir in butter and cheese. Adjust for seasoning and serve immediately.

Ingredients you will need

Seasoning

Butter

Cheese

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add all the chicken parts and brown all over, stirring to avoid burning.

Ingredients you will need

Chicken Pieces

Remove the chicken and reserve.

Ingredients you will need

Whole Chicken

Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 6 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. 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.

Ingredients you will need

Tomato Paste

Peppercorns

Vegetable

Carrot

Whole Chicken

Parsley

Celery

Onion

Water

Equipment you will use

Wooden Spoon

Frying Pan

Pot

Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Ingredients you will need

Extract