Recipe: Risi e Bisi (Venetian Risotto with Green Peas) - Article: Risotto Made Summery and Easy

RISOTTO MADE SUMMERY AND EASY
Source: American Institute for Cancer Research
By Dana Jacobi author of The Joy of Soy

Some home cooks make risotto to demonstrate their skill and dedication to fine Italian cooking. They are happy to hand-tend this demanding dish, which requires patience and precise timing to come out right. Most of us, however, like eating it but find its preparation overly intense and time consuming, despite the delicious result.

Venetians, as passionate about well-prepared dishes as other Italians, prepare a risotto that takes far less effort than most, including their seafood versions. Called "risi e bisi," this Venetian risotto, tinted an exquisite green by a generous amount of tender green peas, combines the first steps for making risotto with a method more like that used in making pilaf.

Risi e bisi, like other risotti, calls for sealing the grains of rice in a bit of oil, and then adding a small amount of hot liquid. But after it is absorbed, you add all the remaining liquid and simmer the rice gently until it is al dente, rather than adding broth a little at a time, then stirring and waiting for the broth to be absorbed each time, as is usually done with risotti.

Perfectly made risi e bisi is said to be all'onde, to make a small "wave" as you pull a spoon through it. Compared to a classic risotto, this describes perfectly risi e bisi's soupier texture while anchoring it firmly in its water-bound Venetian origins. Culinary historians say it was, in fact, served to the Doges, the powerful dukes who ruled the Venetian Republic, to celebrate St. Mark's Day in honor of the city's patron saint. Fine enough for a duke, risi e bisi's rich flavor is perfect in summer as it contrasts sweet baby peas with the deeper, herbal flavor of its traditional parsley garnish. Any time of year, use the frozen peas also known as petit pois, since fresh ones are tender and sweet enough only if they come directly from the garden.

Using short-grain brown rice makes this a whole-grain dish while producing a texture close to that of the Arborio or carnaroli white rices Italians use for risotto.

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RISI E BISI (VENETIAN RISOTTO WITH GREEN PEAS)

3 cups frozen baby green peas, divided
4 cups fat-free reduced sodium chicken broth
2 Tbsp. extra virgin olive oil
1 small onion, finely chopped
3 Tbsp. minced flat-leaf parsley, divided
1 cup short grain brown rice
1/4 cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste

Rinse 1 cup of the peas in a colander under warm water and set aside until defrosted. Whirl them in blender or food processor with 1/2 cup water until pur ed. Set pured peas aside.

Bring the broth to a boil in a small saucepan. Set aside.

Heat the oil in a small Dutch oven or large, heavy saucepan. Saute the onion until it is translucent, 3 minutes.

Mix in 1 tablespoon of the parsley and cook 1 minute longer.

Mix in rice, cooking it over medium heat until half the grains turn opaque, 1 minute.

Add 1/2 cup of hot broth, and cook until the rice is almost dry, about 6-8 minutes.

Pour in all the remaining broth, and the pureed peas. When the liquid boils, cover, reduce heat, and simmer the rice 20-35 minutes.

Add remaining peas. Simmer, uncovered, until rice is al dente, 20-25 minutes. (The finished dish should be somewhat 'soupy.'

Off the heat, mix in the cheese and remaining parsley. Season to taste with salt and pepper and divide the risotto among four shallow, wide bowls. Serve immediately.

Makes 5 servings
Per serving: 303 calories, 8 g. total fat (2 g. saturated fat), 46 g. carbohydrate, 13 g. protein, 8 g. dietary fiber, 643 mg. sodium.