Risi E Bisi (Italian Rice and Peas) (Rice Cooker)
photo by gemini08
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 14.79 ml olive oil
- 14.79 ml unsalted butter
- 118.29 ml shallot, minced (or use mild onion)
- 118.29 ml celery, minced
- 29.58 ml dry white wine
- 236.59 ml medium-grain risotto rice (superfino Arborio, Carnaroli, or Vialone nano)
- 29.58 ml medium-grain risotto rice (superfino Arborio, Carnaroli, or Vialone nano)
- 709.77 709.77 ml meat stock or 709.77 ml vegetable stock
- 354.88 ml peas (fresh or frozen)
-
To Finish
- 9.85 ml unsalted butter
- 29.58 ml heavy cream
- 59.14 ml parmesan cheese
directions
- Set Rice Cooker for the quick cook or regular cycle.
- Place the olive oil and butter in the rice cooker bowl.
- When the butter melts, add the shallots and celery.
- Cook, stirring a few times, until the shallots are softened but not browned, 2 to 3 minutes.
- Add the wine and cook for a couple of minutes.
- Add the rice and stir to coat the grains with the hot butter.
- Cook, stirring occasionally, until the grains of rice are transparent except for a white spot on each, 3-5 minutes.
- Add the stock and peas, if you are using fresh, mature peas; stir to combine.
- Close the cover and reset for the Porridge cycle, or for the regular cycle and set a timer for 20 minutes.
- When the machine switches to the Keep Warm cycle or the timer sounds, stir the rice with a wooden or plastic rice paddle or wooden spoon.
- The rice should be only a bit liquid and the rice should be al dente, tender with just touch of tooth resistance.
- If needed, cook for a few minutes longer.
- This rice will hold on the Keep Warm cycle for up to 1 hour.
- When ready to serve, add the peas, if you are using frozen or very tender fresh ones; stir just to combine.
- Add the butter and close the lid or 2-3 minutes to allow to melt and the peas to heat through.
- Stir in the cream, cheese and salt to taste.
- Serve immediately.
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RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.