Рецепт Market Matters- Risi e Bisi, Per-Pea-Fection
Shell all the peas. Place the pea pods in a large pot and pour water over them add the carrots, celery, onion and bay leaf. Set the peas themselves aside. Bring the water to a boil and cook them for 15 minutes. Turn off the heat and let the pea pod broth cool. Drain, discarding the solids and season the resulting “green water” with salt and pepper. (If not preparing the risi e bisi within an hour or so, refrigerate up to 3 days). In either case the “green water” should be brought to a simmer when you are ready to make the final dish. You will need about six cups to serve 4 people.
Preheat oven to 400 degrees F. Lightly brush a parchment lined baking sheet with olive oil. Arrange prosciutto slices on sheet, not touching each other. Place into the hot oven and bake until crisp 10-12 minutes. Watch it carefully because it can burn quickly. Remove the sheet from oven and allow to cool completely on a wire rack. Do not attempt to move the “chips” until completely cool.
Heat the oil in a large heavy bottomed Dutch oven set over medium heat. Melt in half of the butter then add the shallots. Cook for a moment or two until well coated then add the pancetta, stirring often until it begins to brown. About 5 minutes. Lower the heat and add the rice stirring to get it well coated. Cook stirring often about 3 minutes.
Add half the “green water” and simmer about 10 minutes, stirring often. Add more if the pan starts to dry out. Once the rice is partly cooked and has absorbed a lot of the flavorful liquid, add the rest of the “green water”. Your goal is a consistency that is halfway between a risotto and a soup. More or less of the remaining stock (and perhaps a little water) may be needed, use your judgment.
Once a simmer is achieved add the peas and cook until just cooked through and the rice is al dente, about 6-8 minutes. Add the parsley and season with salt and pepper. Stir in the remaining butter and the Parmesan. Adjust consistency with a little water if needed. Serve warm with the prosciutto chips on the side.
SERIOUS FUN FOOD
Greg Henry
SippitySup