Risi e bisi

IMG_20180804_180040.jpgAdapted from NYTimes and Simply Recipes

Ingredients:

  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 medium onion, diced fine (or 3 shallots, if you have them)
  • 1/2 carrot, minced
  • 2 cups arborio (or carnaroli) rice
  • Salt and pepper
  • 1/2 cup white wine
  • 1.5 boxes of hot chicken broth
  • some pancetta, diced (we used cooked pulled pork)
  • 2-3 garlic cloves, sliced thinly
  • shucked English peas, about 1-2 cups
  • 1/2 red bell pepper
  • 2-3 brown mushrooms (porcini preferable)
  • pea tendrils or shoots (or use baby spinach) — didn’t use but sounds fab
  • chopped parsley
  • grated Parmesan

Directions:

  1. Melt butter in a heavy, wide saucepan over medium high heat. Add onion and cook until softened, about 5 minutes. Or cook at lower heat for longer time.
  2. Stir in rice and season with salt and pepper. Continue cooking for 2 minutes, until translucent. Add the minced carrot and sliced garlic.
  3. Add the white wine, stirring, until it evaporates.
  4. Add 2 ladles of hot chicken broth (simmering in a separate pot, you can also dilute by rinsing the container with water) and bring to a brisk simmer. Cook 6 minutes, stirring regularly as broth is absorbed. Add 2 more ladles of broth and cook for another 6 minutes, until rice is cooked through, but firm. Every time all of the liquid is absorbed, add more stock — do not let dry out!
  5. Add pancetta (or prosciutto or pork of your choice) and cook 2 minutes, stirring constantly. Add minced bell pepper, stir to coat and cook 1 minute. When you get to this last cup of water, add the peas and chopped mushrooms. Season generously with salt and pepper. Add 1/2 cup broth and simmer until peas are done, about 2 minutes. Add pea tendrils and cook until just wilted, about 1 minute.
  6. if the rice is still crunchy, don’t stop – you want the rice to be a little al dente, but not so much you’re gnawing on raw grain.
  7. Mix pea mixture with rice mixture and gently stir together. Add enough broth to keep rice a bit soupy. Check seasoning. Stir in parsley, lemon zest and Parmesan.
  8. Serve immediately.

Visiting family, wanted to use up the arborio rice I found in the back of their cupboard. They also had bought chicken stock in bulk so…

~Jessica

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