Recipe:Not Very Authentic But Very Easy Risi Bisi

I was reading the NY Times food section last week and Nigella had a recipe for the Venetian rice dish with peas that is called risi bisi.

I like risotto, and the girls, of course, have grown up eating lots of rice, so I decided to give it a try.

Nigella's recipe was a little too complicated. Also, her recipe was the version of risi bisi that is more like soup, whereas I wanted to make a side dish. So I searched the net.

I settled on a version from Food TV-- a Rachel Ray recipe. SC is into Food TV and Rachel Ray is one of her faves, so I figured she'd like it.

It wasn't THAT complicated to make, but it did take time and attention. And while I liked it, the Man seemed to enjoy it, and JR rejected and then devoured it, SC didn't like it!

But last Wednesday night, since we were having veal shoulder chops (dip in egg and breadcrumbs, saute till browned, bake covered at 350F for 40 minutes and then 10 minutes more uncovered) I thought risi bisi would be the perfect side dish. So I tried again.

I have made other risotto type dishes in the microwave, so I followed the usual method I use. Then I added cheese and peas at the end.

The result was pretty identical to Rachel Ray's stovetop version. Only SC LIKED this one as much as the rest of us did!

It may not be authentic. But it tastes good and it cooks with minimum attention. My kids like it and it's pretty healthy food. My kind of cooking...................................

VERY EASY (SORT OF) RISI BISI

Heat 1 T olive oil & 12 oz arborio rice in a large, microwave safe container (I used a 3 qt Corningware casserole) for 90 seconds

Add

4 cups of chicken broth

I use Minor's concentrated base for my broth. It's one of the only varieties of base or canned bouillon that has actual CHICKEN as its first ingredient!

1/4- 1/2 cup dehydrated onion

Mix into the broth and let rehydrate. You can also chop a fresh onion and cook it with the olive oil and rice during the first 90 seconds.

Mix well. Cook on HIGH for 9 minutes  (uncovered)

Stir well.

Cook for 9 minutes more.

Heat another cup of chicken broth. While it is heating add:

 1 cup thawed frozen petit peas

   1/4-1/2 cup grated parmesan

Fresh is best. I try to keep the shredded kind from the dairy section in my fridge,but the green can sort will do if nothing else is handy!

Stir in the peas and cheese. Add  chicken broth, a little at a time, until the risi has taken on a nice creamy texture. Add it slowly--you may not need to use the entire cup! Add black pepper to taste.

Eat and enjoy. And unless your kids REALLY hate peas, bet they'll like it too!

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