Venetian Rice & Peas (Risi e Bisi)

In Venice, this classic dish is traditionally served on April 25th, St. Mark’s Day. This version was adapted from Michela Tasca, owner of Ca’ de Memi Farm and Bed and Breakfast in Piombino Dese, outside of Venice, Italy, via 177MilkStreet.com, contributed by Diane Unger.

The recipe is similar to risotto in its cooking method and because it incorporates arborio rice, but this dish is much more fluid and soupy. It is definitely for pea lovers! Whole peas and puréed peas are mixed into the creamy rice. I loved the vibrant, beautiful color of the finished dish.

Yield: Serves 4

  • 1 medium carrot, peeled and thinly sliced
  • 1 large white onion, half thinly sliced and half finely chopped
  • 1 medium celery stalk, thinly sliced
  • 2 teaspoons fennel seeds
  • 1 quart chicken stock or broth
  • 2 cups frozen peas, divided (1 cup frozen, 1 cup thawed & at room temperature)
  • 2 cups lightly packed fresh flat-leaf parsley
  • 4 ounces pancetta, cubed or finely chopped (I used uncured pancetta)
  • 4 T salted butter, cut into 1 tablespoon pieces, divided
  • 1 cup arborio or vialone nano rice
  • coarse salt and freshly ground black pepper
  • 2 ounces (1 cup) finely grated Parmesan cheese, plus more to serve (I used Parmigiano-Reggiano)
  1. In a medium pot, combine the carrot, sliced onion (reserve the chopped onion), celery, fennel seeds, stock (or broth), and 2 cups water. Bring to a boil over medium-high, then cover, reduce to medium-low and simmer until the vegetables have softened, 10 to 12 minutes.
  2. Remove the pot from the heat. Using a slotted spoon, transfer the solids to a blender, draining as much of the liquid as possible. (It’s okay if some of the fennel seeds remain in the pot.) (I used a Vitamix.)
  3. Add 1 cup of the stock to the blender along with the parsley and the still-frozen peas. (The frozen peas cool the mixture so that it remains a brilliant green.) Leave the remaining stock in the pot, covered, so that it remains warm. (I kept the pot over low heat.)
  4. Blend the solids, parsley, frozen peas, and cup of stock until the mixture is completely smooth, 1 to 2 minutes; set aside. (You should have about 3 cups of purée.)
  5. In a large saucepan over medium heat, combine the reserved chopped onion, pancetta, and 2 tablespoons of butter. Cook, stirring occasionally, until the onion and pancetta are lightly browned and the pancetta fat is rendered, 6 to 8 minutes. (I used a low, wide, enameled cast iron pot.)
  6. Add the rice and stir until the grains are coated with fat, about 1 minute.
  7. Stir in 1 cup of warm stock. Cook, stirring, until the liquid is mostly absorbed, about 3 to 5 minutes.
  8. Ladle in additional stock to barely cover the rice, about 1 cup at a time, and simmer, stirring often, until the liquid is mostly absorbed, about 5 minutes per addition.
  9. Repeat the addition of stock, about 4 or 5 times, until the rice is al dente and most of the liquid has been absorbed. This process should take 25 to 30 minutes.
  10. Remove the pan from the heat and let stand uncovered for 5 minutes.
  11. Add the thawed, room temperature peas and the reserved purée; stir into heated through, about 1 minute.
  12. Add remaining 2 tablespoons of butter; stir until melted.
  13. Stir in the Parmesan. Taste and season with salt and pepper.
  14. Serve sprinkled with additional grated Parmesan, as desired.

Baked Risotto with Chicken Thighs & Winter Squash

I have one more butternut squash recipe to share. This creamy and hearty one-pot dish was an absolute crowd-pleaser. I used butternut squash, but this dish could also be prepared using Kabocha or acorn squash instead.

This recipe was adapted from Martha Stewart Living’s Everyday Food. I used butternut squash instead of Kabocha, substituted boneless, skinless chicken thighs for bone-in, used thyme instead of oregano, and increased the amount of garlic. I served the dish with roasted cauliflower.

Yield: Serves 6 to 8

  • 3-4 T vegetable oil, divided
  • 8 boneless, skinless chicken thighs
  • coarse salt and freshly ground black pepper
  • 1 large white onion, diced medium
  • 4 cups of large chunks (about 1 1/4 pounds) butternut, Kabocha, or acorn squash
  • 4 large cloves garlic, minced
  • 6 sprigs of thyme or oregano
  • 1 1/2 cups Arborio rice
  • 1/4 cup dry white wine
  • 3 1/2 cups chicken stock
  1. Preheat oven to 375 degrees, preferably on convection.
  2. In a large heavy pot with a tight-fitting lid, heat 3 tablespoons of oil over medium-high heat. (I used an enameled cast iron pan.)
  3. Pat the chicken dry and season with salt and pepper.
  4. In batches, cook chicken, “skin side” down, until deep golden and fat is rendered, 6 to 7 minutes. Flip and cook 1 minute more. Transfer chicken to a plate.
  5. Reduce heat to medium and add remaining tablespoon oil, if needed, to pot. (I didn’t add additional oil and used the chicken drippings in the pot instead.)
  6. Add onion and squash and cook until onion is translucent, 8 minutes.
  7. Add garlic and thyme/oregano and cook until fragrant, 30 seconds.
  8. Add rice and cook, stirring, until opaque, 1 to 2 minutes.
  9. Add wine and cook, stirring, until completely evaporated, 1 to 2 minutes.
  10. Add broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper; stir to incorporate. Then return the chicken to the pot, “skin side up.”
  11. Bring to a boil; cover, transfer to oven, and cook until liquid is absorbed and rice is tender, 25 minutes.
  12. Let sit, covered, 10 minutes. Serve.

Marcella Hazan’s Rice & Smothered Cabbage Soup

The use of Arborio rice in this hearty soup makes it almost a soupy risotto. My husband was skeptical about eating it after hearing the name of the dish, but he absolutely loved it! I knew it would be delicious coming from such a classic book.

This “community pick” recipe was adapted from Marcella Hazan’s Essentials of Classic Italian Cooking, via Food 52’s Genius Recipes. I used green cabbage, leeks, and red wine vinegar to make the smothered cabbage. I omitted the butter and added fresh lemon juice and Parmesan rind to the soup. Nice.

Yield: Serves 4 to 6 people

For the Smothered Cabbage, Venetian Style:

  • 1 1/2 to 2 pounds green, red, or Savoy cabbage (1 head)
  • 1 1/2 large leeks, halved and thinly sliced or 1/2 cup chopped yellow onion
  • 1/2 cup extra virgin olive oil
  • 6 cloves garlic, chopped
  • coarse salt
  • freshly ground black pepper
  • 1 T wine vinegar, white or red

For the Rice and Smothered Cabbage Soup:

  • smothered cabbage, from above
  • cups homemade meat broth or stock (we used beef here, but chicken/turkey is also good)(Vegetable stock can be substituted for a vegetarian version)
  • 2/3 cup rice, preferably Italian Arborio rice
  • Parmesan rind, optional
  • T butter, optional (I omitted it)
  • freshly squeezed juice from 1/2 of a lemon
  • 1/3 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • coarse salt
  • freshly ground black pepper

To Make the Smothered Cabbage:

  1. Detach and discard the first few outer leaves of the cabbage.
  2. The remaining head of leaves must be shredded very fine. If you are going to do it by hand, cut the leaves into fine shreds, slicing them off the whole head. Turn the head after you have sliced a section of it until gradually you expose the entire core, which must be discarded. If you want to use the food processor, cut the leaves off from the core in sections, discard the core and process the leaves through a shredding attachment.
  3. Put the leeks or onion and olive oil into a large sauté pan, and turn the heat on to medium. Cook and stir the onion until it becomes colored a deep gold, then add the garlic.
  4. When you have cooked the garlic until it becomes colored a very pale gold, add the shredded cabbage. Turn the cabbage over 2 or 3 times to coat it well, and cook it until it is wilted.
  5. Add salt, pepper, and the vinegar.
  6. Turn the cabbage over once completely, lower the heat to minimum, and cover the pan tightly.
  7. Cook for at least 1 1/2 hours, or until it is very tender, turning it from time to time. If while it is cooking, the liquid in the pan should become insufficient, add 2 tablespoons water as needed.
  8. When done, taste and correct for salt and pepper. Allow it to settle a few minutes off heat before serving.

Note: The smothered cabbage can be prepared 2 or 3 days ahead of the soup, or served as a side dish from here. It also freezes well.

To Make the Rice and Smothered Cabbage Soup:

  1. Put the cabbage and broth into a soup pot, I used a 4-quart enameled cast iron pot, and turn on the heat to medium.
  2. When the broth comes to a boil, add the rice and Parmesan rind.
  3. Cook uncovered, adjusting the heat so that the soup bubbles at a slow, but steady boil, stirring from time to time until the rice is done. It must be tender, but firm to the bite, and should take around 20 minutes. If while the rice is cooking, you find the soup becoming too thick, add a ladelful of homemade broth. If you are not using homemade broth, just add water. Remember that when finished, the soup should be rather dense, but there should still be some liquid.
  4. When the rice is done, before turning off the heat, swirl in the butter, if using, the lemon juice, and the grated Parmesan, stirring thoroughly.
  5. Remove and discard the Parmesan rind.
  6. Taste and correct for salt, and add a few grindings of black pepper.
  7. Ladle the soup into individual bowls, and allow it to settle just a few minutes before serving.
  8. Serve with more grated Parmesan.

Baked Shrimp Risotto with Pesto

We’ve had a touch of spring for a couple of days in Long Island. It has been SO sunny, warm and nice. 🙂 It made me think of this dish because the pesto and lemon gave it a lot of brightness. Fortunately, I freeze giant cubes of freshly made pesto made after my final summer basil harvest.

This recipe was adapted from Food and Wine, contributed by Kay Chun. I added shallots and onions and increased the stock, garlic and the amount of lemon juice. The original recipe doesn’t incorporate white wine, and the dish was lovely without it, but I may consider adding some for extra flavor next time. I also used uncooked shrimp; it cooked very quickly in the hot risotto.

Even though I love making risotto in my pressure cooker, I’m not sure why making risotto on the stove is even necessary when it’s so simple to prepare in the oven! This dish was beyond easy to make, quick, and really delicious.

  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot
  • 1/2 large yellow onion, finely diced
  • 7 garlic cloves, sliced
  • 1 cup arborio rice
  • 4 cups low-sodium chicken broth
  • 1/2 to 1 cup of white wine, optional
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
  • 24 shelled shrimp (I used 1 pound of 21-25 count shrimp)
  • 1 tablespoon unsalted butter
  • fresh lemon juice from 1/2 lemon
  • coarse salt
  • pesto sauce, for serving (I used one giant cube of basil pesto, about 2-3 T)
  1. Preheat the oven to 400°, preferably on convection.
  2. In an enameled medium cast-iron casserole or pan with a lid, heat the olive oil.
  3. Add the shallots and onion, and cook until soft but not brown.
  4. Add the garlic and rice and cook over moderate heat, stirring, until very fragrant, 2 minutes.
  5. Stir in the broth and bring to a boil.
  6. Cover and bake for about 20 to 22 minutes, until the rice is tender.
  7. Stir in the 1/2 cup of cheese, the shrimp, butter and lemon juice; season with salt. (The shrimp is cooked when it becomes fully pink.)
  8. Serve drizzled or mixed with pesto. Garnish with cheese.

One Year Ago: Chicken & Sausage Jambalaya

Two Years Ago: Classic Shrimp & Grits

Three Years Ago: Greek Red Lentil Soup

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Five Years Ago:

Baked Risotto with Peas, Asparagus, & Pancetta

In case you were worried that I wasn’t embracing early spring vegetables… I have another asparagus and pea recipe to share! 😉

I almost exclusively use my pressure cooker just to make risotto. It converts an otherwise time-consuming dish into a lovely weeknight meal. Well, baking risotto performs similar magic. Fabulous!

This recipe was adapted from TheKitchn.com, contributed by Nealey Dozier. This risotto could also be par-baked in advance, the night before, and reheated on the stovetop with one or two cups of additional stock prior to serving. Perfect when entertaining guests.

Yield: Serves 4 to 6

  • 4 ounces finely chopped pancetta (or olive oil for vegetarian version)
  • 3 tablespoons unsalted butter, divided
  • 2 large shallots (4 cloves), finely chopped
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 4 1/2 cups chicken or vegetable stock
  • 1 cup fresh or frozen green peas
  • 1 pound pencil-thin asparagus stalks, cut into 3/4-inch pieces
  • 1/2 cup grated Parmigiano-Reggiano or Parmesan cheese, plus extra for serving
  • 1/2 teaspoon lemon zest, or to taste
  • coarse salt and freshly ground black pepper
  1. Preheat oven 400°F, preferably on convection.
  2. Heat a large Dutch oven over medium-high heat until very hot but not smoking. Add pancetta and cook, stirring occasionally, until crisp, about 6-8 minutes. Remove with a slotted spoon and set aside.
  3. Reduce heat to medium. Add 1 tablespoon butter and shallots to the pancetta drippings and cook until softened, about 3-5 minutes. Add the rice and sauté until every grain is coated with butter, about 1 minute.
  4. Increase heat to high. Pour in the wine and simmer until the liquid evaporates. Add stock and bring to a boil, stirring occasionally. Season generously with salt and pepper.
  5. Cover the pot and transfer to the oven. Cook until the liquid is almost cooked out and the risotto is creamy, about 20 minutes.
  6. Remove from the oven and place over moderate heat. Stir in peas and asparagus and cook until the vegetables are bright green and warmed through, about 5 minutes.
  7. Stir in remaining 2 tablespoons butter, Parmesan, and lemon zest. Taste and season with salt and pepper, if needed. Garnish with additional Parmesan and reserved pancetta.

To Make in Advance: Bake the risotto for 15 – 20 minutes. Cool and transfer to the refrigerator. When ready to serve, add 1 1/2 cups hot stock and vegetables and cook over medium heat until warm. Stir in the butter, Parmesan, and lemon zest. Season to taste.

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Persian Split Pea & Rice Soup with Meatballs (Ash)

This stew-like soup, traditionally called “ash” in Persian cooking, had a wonderful and unique flavor profile. It was loaded with fresh herbs which added lightness and brightness to what would otherwise be a heavy soup. I also added fresh lemon juice which contributed to the brightness.

This recipe was adapted from cookbook author Naomi Duguid, via Food and Wine. I don’t typically eat lamb and my husband is not partial to mint, so I adjusted the recipe accordingly by using ground turkey and dried thyme. I was unable to track down pomegranate molasses (discontinued at Trader Joe’s! :/ ), so I used balsamic vinegar in its place. Very hearty, healthy, and tasty. 🙂

I’m sharing my dish at Angie’s Fiesta Friday #157 this week co-hosted by Andrea @Cooking with a Wallflower and Su @ Su’s Healthy Living. Enjoy!

For the Soup:

  • 2 tablespoon extra-virgin olive oil
  • 1 yellow onion, thinly sliced
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 3/4 cup short-grain white rice (I used arborio rice)
  • 3/4 cup dried green split peas, soaked overnight and drained
  • 2 cups finely chopped parsley leaves and tender stems, plus more for garnish, optional
  • 2 cups finely chopped cilantro leaves and tender stems, plus more for garnish, optional
  • 1/2 cup finely chopped mint leaves (I omitted the mint)
  • 2 tablespoons pomegranate molasses or aged balsamic vinegar, plus more for drizzling
  • coarse salt
  • juice of 1/2 a lemon

For the Meatballs:

  • 1 small yellow onion, grated
  • 1/2 pound ground lamb or turkey
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper

For the Crispy Onion Topping:

  • 2 tablespoons canola oil
  • 1 large onion, thinly sliced
  • coarse salt and freshly ground black pepper, to taste
  • generous pinch of dried thyme or mint
  1. Make the Soup: In a large enameled cast-iron casserole or Dutch oven, heat the olive oil. Add the onion, cinnamon and turmeric and cook over moderate heat, stirring occasionally, until the onion is beginning to soften, 5 minutes.
  2. Add the rice, split peas and 10 cups of water and bring to a boil.
  3. Reduce the heat and simmer, stirring occasionally, until the rice and peas are tender and the soup is quite thick, 1 1/2 to 2 hours.
  4. Add the scallions, parsley, cilantro and mint and simmer for 30 minutes.
  5. Stir in the pomegranate molasses/balsamic vinegar and season with salt.
  6. Make the meatballs: In a medium bowl, combine all of the ingredients.
  7. Roll rounded teaspoons of the ground meat into balls.
  8. Add the meatballs to the soup and simmer until cooked through, 10 minutes. If the soup is getting too thick, add water.
  9. Meanwhile, Make the Toppings: In a small skillet, heat 2 tablespoons of the canola oil.
  10. Add the dried thyme or mint and cook until fragrant, 30 seconds. Scrape the herb oil into a bowl and wipe out the skillet.
  11. Heat the remaining 2 tablespoons of canola oil in the skillet. Add the onion and cook over moderate heat until golden and crisp, 8 minutes; drain.
  12. Serve the soup garnished with the herb oil, fried onions, and additional fresh herbs, as desired.

Note: The soup can be refrigerated for up to 3 days and reheated gently before serving. Add the meatballs and simmer 10 minutes before serving.

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Shortcut Avgolemeno (Greek Chicken Soup with Egg-Lemon Sauce)

This soup is truly season-less, but especially perfect on a cool and rainy autumn day. That’s today for me. 😦

A soup like this is the exact reason to have homemade stock in the freezer! This recipe is from Food Network.com, contributed by Cat Cora. I modified the recipe to use a rotisserie chicken (such a shortcut!) and homemade stock. Loved it. Delicious.

Yield: about 8 servings

  • 1 (approximately 3 pound) rotisserie chicken
  • 12 cups chicken stock, preferably homemade
  • 3 tablespoons extra-virgin olive oil
  • 2 cups finely diced onion (I used 1 large yellow onion)
  • 2/3 cup arborio rice
  • 1/2 cup fresh lemon juice (from 3 lemons)
  • 2 large eggs
  • 1 teaspoon freshly ground pepper
  • 1/2 tablespoon coarse salt
  1. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until translucent, about 6 minutes. Remove from the heat and set aside.
  2. To Prepare the Chicken: Pull the meat from the bones and discard the skin. Coarsely shred or dice the meat into large cubes; refrigerate until ready to use.
  3. Warm the stock over high heat, add the rice and onion and bring to a boil.
  4. Reduce the heat and simmer until the rice is almost cooked through, about 20 minutes.
  5. Add the chicken and reduce the broth to a low simmer.
  6. In a medium-sized bowl, beat the lemon juice and eggs.
  7. Ladle 2 cups of hot broth into a measuring cup with a pourable spout. While whisking, slowly pour the 2 cups of broth into the egg mixture.
  8. Pour the egg mixture back into the pot, add 1/2 tablespoon salt (less if using store-bought stock) and 1 teaspoon ground pepper. Stir well to blend. Taste and adjust seasoning, as necessary.
  9. Divide among bowls and serve immediately.

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