Description
Risi e Bisi is a creamy rice and pea dish that’s perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons (30 ml) olive oil, for sautéing
- 1 medium shallot, diced, for base flavor
- 6 spring onions, white and light green parts only, diced, for sweetness
- 2 garlic cloves, finely chopped, for aroma
- 250 g (8.8 oz) Carnaroli rice, for creamy texture
- 1 litre (4 cups) vegetable stock, for cooking
- 125 g (1 cup) fresh or frozen peas, for color and freshness
- 30 g (2 tablespoons) butter, for richness
- 50 g (1/2 cup) grana padano, grated, for topping
- Salt to taste, for seasoning
- Black pepper to taste, for flavor
Instructions
- Heat & Sauté Onions: Start by heating the olive oil in a Dutch oven over medium heat. Add the diced shallot and spring onions, cooking until they become translucent and fragrant, about 3-5 minutes. Be careful not to let them brown too much.
- Stir in Rice: Once the onions look good, add in your Carnaroli rice and give it a gentle stir. You will notice the rice starts to look glossy as it absorbs the oil. This step is crucial for achieving the desired texture later.
- Add Vegetable Stock: Pour in the vegetable stock, letting it come to a gentle simmer. Ensure the rice is bobbing around in the stock, soaking up all that flavor. Stir occasionally but do not overdo it to maintain creaminess.
- Mix in Peas: When the rice is almost tender, toss in your fresh or frozen peas. This is the moment to add them, as their vibrant color and fresh taste will be preserved if added towards the end of cooking.
- Season & Serve: Once it is all cooked and the consistency feels creamy, take the dish off the heat and season with salt and black pepper to taste. Be sure to taste before adding extra salt, especially since the stock may already have some.
Notes
- Storage Tips: Risi e bisi leftovers will keep well in the fridge for up to 5 days in an airtight container. Reheat in the microwave or on the stovetop, adding more stock or water as needed to maintain creaminess.
- Expert Tips: If the rice becomes sticky, make sure to use Carnaroli or Arborio rice, and rinse it well before cooking to keep the grains separate. For a creamier texture without constant stirring, keep the temperature low and add stock gradually. When using frozen peas, adding them in the last few minutes of cooking preserves their bright color and crispness. If the dish turns out too dry, a splash of vegetable stock during cooking can remedy it while providing a comforting texture. Lastly, only add salt at the end of cooking to adjust according to the saltiness of the stock used.
- Reheating Instructions: Reheat in the microwave or stovetop on low heat, adding a splash of vegetable stock as needed to ensure a creamy consistency while warming.
- Serving Suggestions: Serve with crusty bread on the side. Pair with a light salad and a glass of white wine. Top with extra grated grana padano and chopped parsley for an added touch.
- Recipe Variations: You may add diced ham or prosciutto for extra flavor. Substituting fresh peas with asparagus offers a delightful spring twist. Incorporating herbs like basil or mint adds a fresh element to the dish.
- Ingredient Notes: When selecting rice, opt for Carnaroli or Arborio for best results. Other cheese substitutions include Parmigiano Reggiano if necessary. Rinsing rice helps achieve the right texture and prevent stickiness.
Nutrition
- Serving Size: 1 serving
- Calories: 238
- Sugar: 3g
- Sodium: 422mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 16mg