Risi e Bisi Soup Recipe

From Dorothy McNett's Recipe Book.

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Risi e Bisi Soup

From Dorothy McNett's recipes at www.dorothymcnett.com. This is a soup rather than a risotto but most of the times a Risi e Bisi is a rice and pea risotto served as a main dish.

1 medium onion or 2 shallots
2 - 3 cloves of garlic
2 - 3 tablespoons extra virgin Italian olive oil
1 cup fresh shelled peas, or use the frozen ones
3 - 4 ounces pancetta or prosciutto, cut into chunks
1/4 cup broth or water
1 cup Arborio rice
2 cups broth
2 cups water
1/4 - 1/2 teaspoon sea salt
freshly ground pepper
snipped fresh Italian parsley
1/4 cup freshly grated Parmesan cheese

Finely chop the onion and garlic. Heat the oil in a large frypan or dutch oven and gently fry the onions and garlic 2 - 3 minutes. Add the peas, pancetta and 1/4 cup broth or water. Cook several minutes and set aside. In glass or ceramic batter bowl combine the rice with the 2 cups of broth. Cook in microwave 5 minutes on high, and then 12 - 13 minutes on half power. Add the rice to the onion mixture along with salt and pepper and the 2 cups of water. Bring to a boil, reduce to simmer and cook about 5 - 6 minutes to blend flavors, etc. Spoon into soup bowls and top with snipped parsley and grated Parmesan cheese and serve.

Recipe created 2015-08-10.

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