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Risi e bisi


Author: Aušra

Date:

It is classic Venice rice dish. Usually it”s served with more liquid than in risotto. And the most important – it is really easy and quick. We made it a few times, and always family is delighted.

Risi e bisi

Time needed:
Yields: 6 servings

Ingredients:

  • 60 g butter
  • 1 onion, finely diced
  • 60-90 g ham, cut in cubes
  • 2 cloves garlic, finely diced
  • 300 g risotto rice
  • 300 g peas, frozen
  • salt
  • black pepper
  • 1 l chicken or vegetable stock, hot
  • 60 g parmesan cheese, grated
  • 2 tbsps. choped parsley, for decoration

Directions:

  • In a big pot melt butter.
  • When it will start to bubble, put onions, ham, garlic and fry on low heat for about 3-5 minutes till onions become soft but do not change its color. Do not forget to mix from time to time.
  • Pour rice and mix to coat with butter.
  • Pour frozen peas and seasonings.
  • Pour half stock and constantly mixing stew on low heat till there will be no liquid.
  • Then pour a little bit more stock and heat again till it soak to rice. Repeat it till rice become soft and the mixture – thick. It will take about 25 minutes.
  • Serve hot, sprinkled with parmesan and parsleys.
  • Enjoy!

Source: Mary Berry – Klasikinė virtuvė (Alma littera, 2005)

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