Shopping ListRecipe: Risi e bisi (Rice and Peas) with Dried Caramelized Tomato and Mint
Ingredients for 4 people
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- 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
Risi e bisi (Rice and Peas) with Dried Caramelized Tomato and Mint
di Academia Barilla
40 min
Medium
First course
Veneto
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
Wine pairing
Its slightly marked tendency toward sweetness does not contrast with the other flavors. We selected a sparkling white wine that is straw-yellow in color with golden highlights, with a yellow flowers and ripe fruit bouquet that is dry, hot, fairly mellow, fresh and slightly savory. Colli Euganei Serprino Frizzante D.O.C.
Chef's Tip
The broth used to cook the rice must be boiling hot. Remember that rice must be stirred from time to time to prevent it from sticking to the bottom. Creaming the rice must be done off the heat to prevent the cheese from cooking and the butter from separating its fat from its whey. Always season with salt when finished to prevent it from becoming salty as the broth reduces during evaporation.
Wine pairing
Its slightly marked tendency toward sweetness does not contrast with the other flavors. We selected a sparkling white wine that is straw-yellow in color with golden highlights, with a yellow flowers and ripe fruit bouquet that is dry, hot, fairly mellow, fresh and slightly savory. Colli Euganei Serprino Frizzante D.O.C.
Chef's Tip
The broth used to cook the rice must be boiling hot. Remember that rice must be stirred from time to time to prevent it from sticking to the bottom. Creaming the rice must be done off the heat to prevent the cheese from cooking and the butter from separating its fat from its whey. Always season with salt when finished to prevent it from becoming salty as the broth reduces during evaporation.
