"Rice and Peas" recipe - "Risi e Bisi"

“Rice and Peas” recipe – “Risi e Bisi”

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

Total Cost: UK/£ 8.69*

Cost/portion: UK/£ 1.73*

Utensils you will need

One chef knife
One paring knife
One chopping board
One kitchen towel or one salad spinner
One large non-stick frying pan
Two bowls
One hand blender
One fine mesh sieve
One zester or grater
One pestle and mortar
One small saucepan
One wooden spatula or silicon spatula
One ladle

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (1 Rating)

Ingredients

  • Extra Virgin olive oli - 60gr

  • Vegetable stock - 1,4lt (see recipe here)

  • in alternative, 1,4lt of boiling water and one to one and a half stock cubes or gel portions. Melt the cubes or gels in boiling water and sieve before use to clean it from undesired pieces of vegetables. Also reduce the amount of salt that follows.
  • Salt - 3gr

  • Sugar-Snap Peas - 150gr*

  • Garden peas (defrosted) - 320gr*

  • *in alternative, use whole fresh peas and save the pods.
  • White Onion - 160gr

  • Salt - 2 pinches

  • Black pepper corns - 2gr

  • Pancetta - 120gr

  • in alternative, use 120gr of unsmoked bacon
  • “Arborio” rice - 320gr

  • Fresh parsley sprigs - 25gr

  • Parmigiano cheese - 80gr

  • Butter - 30gr

Instructions

  • 1.
    Boiling the sugar-snap peas and gently frying the onion brunoise

    • Extra Virgin olive oli - 60gr
    • Vegetable stock - 1,4lt (see recipe here)
    • in alternative, 1,4lt of boiling water and one to one and a half stock cubes or gel portions. Melt the cubes or gels in boiling water and sieve before use to clean it from undesired pieces of vegetables. Also reduce the amount of salt that follows.

    • Salt - 3gr
    • Sugar-Snap Peas - 150gr*
    • White Onion - 160gr
    • Salt - 2 pinches

      Put the frying pan with the extra virgin olive oil over a gentle heat. Then, put the saucepan with the vegetable stock to boil and season with 3gr of salt(step 1 - pic. A).
      Thoroughly wash the sugar-snap peas, or spill the fresh hole peas and wash their pods under running water. Set aside (step 1 - pic. B).
      With a paring knife, peel off the onion’s tunics and chop it into a fine brunoise with a chef knife (step 1 - pic. C).
      Add the chopped onion to the hot extra virgin olive oil and increase the heat to a medium power. Season with two pinches of salt, stir evenly and let it soften. As soon as the stock starts boiling, add the sugar-snap peas to it and let them cook and soften for about 10 minutes (step 1 - pic. C).

  • 2.
    Crushing the black pepper and frying the pancetta

    • The frying onions base
    • Black pepper corns - 2gr
    • Pancetta - 120gr
    • in alternative, use 120gr of unsmoked bacon

      Finely crush the black pepper corn with pestle and mortar and set aside. Then, cut off the pancetta rind if present, then cut the pancetta into thin slices (step 2 - pic. A).
      Add the pancetta and the rind to the frying onions and let them cook slowly together for another 10-12minutes (step 2 - pic. B).

  • 3.
    Blending the sugar-snap peas and cooking the peas

    • The boiling stock (two ladles)
    • The fried pancetta and onion base
    • Garden peas (defrosted) - 320gr*
    • *in alternative, use whole fresh peas and save the pods.

    • The boiled sugar-snap peas

      When the bacon has cooked and the onions have turned golden, add the defrosted peas, stir evenly and add one or two ladles of hot stock (step 3 - pic. A). Let the mixture cook for 8-10 minutes slightly reducing the heat to a medium-low power. Meanwhile, take out the cooked sugar-snap peas and put the into a bowl. Add one ladle of stock and finely process them with a hand-blender (step 3 - pic. B). Pass the blended mixture through a fine mesh sieve in order to eliminate lumps and fibers (step 3 - pic. C). Then add it to the cooking peas with another ladle of vegetable stock if needed and stir (step 3 - pic. D).

  • 4.
    Binding the soup with butter, cheese, parsley and pepper

    • The cooking peas and pancetta base
    • “Arborio” rice - 320gr
    • The boiling vegetable stock

      Add the ”Arborio” rice to the peas base and stir evenly (step 4 - pic. A).
      Increase the heat to a medium-high power and add a couple of vegetable stock ladles. Stir frequently and cook it this was for about 5 minutes. Then, as soon as the liquor has reduces, lower the head again and keep cooking the rice on a medium heat, adding the rest of the vegetable stock ladle by ladle when necessary (step 4 - pic. B). Stir from time to time to prevent the rice sticking to the pan’s bottom.
      The rice will need about 15 minutes in the whole to cook through: it must be eaten slightly soft, not “al dente” and firm.

  • 5.
    Binding the soup with butter, cheese, parsley and pepper

    • Fresh parsley sprigs - 25gr
    • Parmigiano cheese - 80gr
    • Butter - 30gr
    • The crushed black pepper
    • The cooked rice and peas soup

      While the rice is cooking, separate the parley leaves and wash them thoroughly under running water. Dry them gently with a kitchen towel and mince them finely with a chef knife. Set aside (step 5 - pic. A).
      Grate the Parmigiano cheese and set aside. Then, when the rice is ready, take out the pancetta rind (step 5 - pic. B).
      Take the frying pan away from the heat and let it rest for one minute. Then add the butter in flakes and stir evenly, allowing the starch and the fat mix together. Add the grated cheese, the minced parsley and the crushed black pepper and stir evenly (step 5 - pic. C).
      Let the “Risi eBisi” rest for a couple of minutes before serving (step 5 - pic. D).

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Instructions

  • 1.
    Boiling the sugar-snap peas and gently frying the onion brunoise

    • Extra Virgin olive oli - 60gr
    • Vegetable stock - 1,4lt (see recipe here)
    • in alternative, 1,4lt of boiling water and one to one and a half stock cubes or gel portions. Melt the cubes or gels in boiling water and sieve before use to clean it from undesired pieces of vegetables. Also reduce the amount of salt that follows.

    • Salt - 3gr
    • Sugar-Snap Peas - 150gr*
    • White Onion - 160gr
    • Salt - 2 pinches

      Put the frying pan with the extra virgin olive oil over a gentle heat. Then, put the saucepan with the vegetable stock to boil and season with 3gr of salt(step 1 - pic. A).
      Thoroughly wash the sugar-snap peas, or spill the fresh hole peas and wash their pods under running water. Set aside (step 1 - pic. B).
      With a paring knife, peel off the onion’s tunics and chop it into a fine brunoise with a chef knife (step 1 - pic. C).
      Add the chopped onion to the hot extra virgin olive oil and increase the heat to a medium power. Season with two pinches of salt, stir evenly and let it soften. As soon as the stock starts boiling, add the sugar-snap peas to it and let them cook and soften for about 10 minutes (step 1 - pic. C).

  • 2.
    Crushing the black pepper and frying the pancetta

    • The frying onions base
    • Black pepper corns - 2gr
    • Pancetta - 120gr
    • in alternative, use 120gr of unsmoked bacon

      Finely crush the black pepper corn with pestle and mortar and set aside. Then, cut off the pancetta rind if present, then cut the pancetta into thin slices (step 2 - pic. A).
      Add the pancetta and the rind to the frying onions and let them cook slowly together for another 10-12minutes (step 2 - pic. B).

  • 3.
    Blending the sugar-snap peas and cooking the peas

    • The boiling stock (two ladles)
    • The fried pancetta and onion base
    • Garden peas (defrosted) - 320gr*
    • *in alternative, use whole fresh peas and save the pods.

    • The boiled sugar-snap peas

      When the bacon has cooked and the onions have turned golden, add the defrosted peas, stir evenly and add one or two ladles of hot stock (step 3 - pic. A). Let the mixture cook for 8-10 minutes slightly reducing the heat to a medium-low power. Meanwhile, take out the cooked sugar-snap peas and put the into a bowl. Add one ladle of stock and finely process them with a hand-blender (step 3 - pic. B). Pass the blended mixture through a fine mesh sieve in order to eliminate lumps and fibers (step 3 - pic. C). Then add it to the cooking peas with another ladle of vegetable stock if needed and stir (step 3 - pic. D).

  • 4.
    Binding the soup with butter, cheese, parsley and pepper

    • The cooking peas and pancetta base
    • “Arborio” rice - 320gr
    • The boiling vegetable stock

      Add the ”Arborio” rice to the peas base and stir evenly (step 4 - pic. A).
      Increase the heat to a medium-high power and add a couple of vegetable stock ladles. Stir frequently and cook it this was for about 5 minutes. Then, as soon as the liquor has reduces, lower the head again and keep cooking the rice on a medium heat, adding the rest of the vegetable stock ladle by ladle when necessary (step 4 - pic. B). Stir from time to time to prevent the rice sticking to the pan’s bottom.
      The rice will need about 15 minutes in the whole to cook through: it must be eaten slightly soft, not “al dente” and firm.

  • 5.
    Binding the soup with butter, cheese, parsley and pepper

    • Fresh parsley sprigs - 25gr
    • Parmigiano cheese - 80gr
    • Butter - 30gr
    • The crushed black pepper
    • The cooked rice and peas soup

      While the rice is cooking, separate the parley leaves and wash them thoroughly under running water. Dry them gently with a kitchen towel and mince them finely with a chef knife. Set aside (step 5 - pic. A).
      Grate the Parmigiano cheese and set aside. Then, when the rice is ready, take out the pancetta rind (step 5 - pic. B).
      Take the frying pan away from the heat and let it rest for one minute. Then add the butter in flakes and stir evenly, allowing the starch and the fat mix together. Add the grated cheese, the minced parsley and the crushed black pepper and stir evenly (step 5 - pic. C).
      Let the “Risi eBisi” rest for a couple of minutes before serving (step 5 - pic. D).

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"Rice and Peas" recipe - "Risi e Bisi"
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