Risi e Bisi

Total time: 25 minutes
     This classic Italian dish is normally served as a first course (as are all pasta and rice dishes in Italy).  We think it makes a great, creamy side dish.  The original is more like a thick soup, but I made this a bit thicker.  Still, like all risottos, it should be creamier than the American adaptations, not holding it's shape on a plate.

 Ingredients:

• 1 cup frozen peas, 160gr, 5.6oz, use fresh if available
• 1/3 cup Arborio rice, 66gr, 2.3oz, (or other rice specifically for risotto - Carnaroli or Vialone Nano) 
• 1/3 cup dry, white wine, 112gr, 4oz
• 1 - 1 1/4 cups chicken stock, 280gr, 10oz
• 1 shallot, 22gr, .78oz
• 1 tbs butter, 14.2gr, .5oz
• 1/3 cup Parmesan cheese - freshly grated, 33gr, 1.2oz

 Instructions:

• Heat chicken stock and keep hot over low heat.
• Finely chop shallot.
• In medium sauce pan heat butter; add shallot and sauté until transparent, then add rice and sauté, stirring, for 2 - 3 minutes until rice has white center. 
• Add white wine and stir.
• When wine is almost absorbed add a 1/4 cup of stock and stir.
• If the peas are frozen add to the stock now.
• When the rice has almost absorbed the stock add another 1/4 cup and the peas if they are fresh. 
• Continue adding stock, 1/4 cup at a time, and stirring. 
• Before the last 1/4 cup is added taste a few kernels of rice.  They should be just 'al dente' - slightly resistant to the tooth but fully cooked.  You may not need the last 1/4 cup.  If more stock is needed add it 1/8 cup at a time and waiting until almost completely absorbed.
• At this point risotto will be thick but not stiff - it will not hold it's shape on a plate. 
• If using frozen peas, strain them from any remaining stock and add now. Stir in the Parmesan.  
• Pour into a bowl and serve immediately. 

---------------------------------------------------------

Nutrition Information               Recipe serves 2            Entire Recipe / per serving Calories:  668 / 334 Total Carbohydrates:  76 / 38           Dietary Fiber: 11 / 5.5 Total Fat:  22 / 11          Saturated Fat: 13 / 6.5 Cholesterol:  68 / 34 Protein:  28 / 14 Calcium:  436 / 218 Sodium:   1150 / 575

General Technical Details and Disclaimer:

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/