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Risi e bisi (Rice and Peas) with Dried Caramelized Tomato and Mint

di Academia Barilla

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Risi e bisi (Rice and Peas) with Dried Caramelized Tomato and Mint
40 minutes


First course


Ingredients for 4 people

1 ½ cups Vialone nano rice
12 ounces peas
3 ½ tablespoons butter
¼ pound pancetta
4 tablespoons extra virgin olive oil
2/3 cup grated Parmigiano Reggiano
6 cups meat broth
salt and pepper to taste
1 medium onion
16 slices dried caramelized tomato
4 sprigs mint
3 ½ tablespoons white wine

Preparation 20 minutes preparation + 20 minutes cooking
1. Heat half of the oil in a pan over medium heat

2. Add the minced onion and brown lightly

3. Add peas and a ladleful of broth, and cook for 10 minutes

4. Heat the remaining oil in another large pan over medium heat

5. Add the remainder of the onion and brown

6. Add the rice and sauté over high heat for one or two minutes until browned and translucent

7. Lower to medium heat and add the diced pancetta and stir

8. Add wine and allow to evaporate

9. Add the peas to the rice and hot broth

10. Cook the rice for 16-18 minutes

11. Remove from heat and stir in butter and cheese until creamy

12. Garnish with slivers of dried tomato and a sprig of mint