Risi e Bisi, Italian Rice and Peas

Name: Risi e Bisi, Italian Rice and Peas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps extra virgin olive oil; 3 shallots, minced; 3 garlic cloves, minced; 113 grams diced prosciutto or other dry ham; 237 milliliters Arborio or other risotto rice; 473 milliliters vegetable or chicken stock; 473 milliliters or more cups water; 237 milliliters fresh or frozen peas; 118 milliliters parsley, chopped; 59 milliliters grated parmesan cheese

Risi e Bisi, Italian Rice and Peas is a main course that serves 4. One portion of this dish contains roughly 17g of protein, 15g of fat, and a total of 426 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. A mixture of chicken stock, shallots, prosciutto ham, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a rather cheap recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free diet. If you like this recipe, take a look at these similar recipes: Risi e Bisi -- Italian style rice and peas, Risi E Bisi (rice And Peas), and 2bleu's Lemony Rice With Peas (Risi E Bisi).

Instructions

Heat the olive oil in a medium-sized pot over medium-high heat. When it is hot, add the shallots and stir to combine.

Ingredients you will need

Olive Oil

Shallot

Equipment you will use

Pot

Let these sauté for 2-3 minutes.

Heat stock and water: Meanwhile, heat up the stock and 1 cup of water in a small pot. You want this at a simmer while you make the rice.

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Stock

Water

Rice

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Pot

Add the garlic and the diced prosciutto to the pot with the shallots, stir well and cook for another 1-2 minutes.

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Prosciutto

Shallot

Garlic

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Pot

Pour in the rice, stir again and sauté for 2-3 minutes, stirring constantly.

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Rice

Slowly ladle in stock: Ladle some of the hot stock into the pot and start stirring. Risi e bisi is cooked like risotto, and is supposed to be pretty soupy, so you need a lot of water and you need to stir it constantly.

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Stock

Water

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Ladle

Pot

Let this first ladle of stock cook down before you add the next.

Ingredients you will need

Stock

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Ladle

Keep adding stock, letting it cook down and stirring until you’re done with the simmering stock. It is likely that you may need at least one more cup of water to finish the dish, because all that stirring in an open pot means you evaporate more liquid than you would when you cook rice the normal way, i.e., covered. If you think you are going to need more water, add more to the simmering stock.

Ingredients you will need

Stock

Water

Rice

Equipment you will use

Pot

Add a little salt and some more hot tap water if the rice is still crunchy – you want the rice to be a little al dente, but not so much you’re gnawing on raw grain.

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Grains