{"id":319,"date":"2008-09-14T15:25:19","date_gmt":"2008-09-14T15:25:19","guid":{"rendered":"http:\/\/marialiberati.com\/blog2\/?p=319"},"modified":"2008-09-14T15:25:19","modified_gmt":"2008-09-14T15:25:19","slug":"risi-e-bisi-a-dish-from-venice","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2008\/09\/14\/risi-e-bisi-a-dish-from-venice\/","title":{"rendered":"Risi e Bisi- a dish from Venice"},"content":{"rendered":"

\"venicecanal3.jpg\"<\/a>\"venice-1.jpg\"<\/a>I am going to be hosting a culinary cruise throughout the Mediterranean in April ’09- leaving from Venice on April 26th and traveling to Dubrovnik, Greece, Istanbul and Bari, Italy.\u00a0 Before the cruise\u00a0departs, I will\u00a0be hosting a luncheon and wine tasting at one of my favorite restaurants in Venice (name to be announced) for cruise attendees.
\n\u00a0In anticipation of this event I\u00a0am\u00a0going to give you a taste of some of the traditonal recipes from Venice.\u00a0 We will be making some of these recipes on baord during the culinary lessons.
\nThe first traditional tase of Venice I would like to leave you with is a dish known as Rise e Bisi or Rice and Peas. This recipe is the traditional recipe to come out of Venice. I prefer to make mine with a lighter,vegetable broth.
\nOh.. and while you are making this recipe if you are thinking about coming on the culinary cruise with me for more culinary lessons and wine tastings, send us an email to:
\nevents@marialiberati.com<\/a>
\nand we will email you all the info.Hope to see you there!!<\/p>\n

Risi e Bisi<\/strong><\/p>\n

copyright, 2008. Maria Liberati<\/p>\n

The Basic Art of Italian Cooking by Maria Liberati tm<\/p>\n

Editor: Michela Pompeo<\/p>\n

It\u2019s difficult to define what kind of dish this is: is it <\/span>minestra <\/em><\/span>(= kind of soup) or <\/span>risotto<\/em><\/span> (= rice dish)? Probably a mixture of the two. What is certain is that since the 16<\/span>th<\/span><\/sup> century \u2018Risi e bisi\u2019 has become a typical Venetian dish, especially prepared for 25<\/span>th<\/span><\/sup> April, day of St Mark, patron saint of Venice.<\/span><\/p>\n

The preparation is rather long because in order to cook rice, you\u2019ll have to make meat broth before, and this takes a while.<\/p>\n

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<\/span>Ingredients (for the meat broth):<\/em><\/span><\/p>\n

1 lb beef<\/em><\/p>\n

1 lb veal<\/em><\/p>\n

1 lb chicken<\/em><\/p>\n

1 onion<\/em><\/p>\n

1 carrot<\/em><\/p>\n

a stick of celery<\/em><\/p>\n

1 tomato<\/em><\/p>\n

some cloves<\/em><\/p>\n

1 bay leaf<\/em><\/p>\n

salt<\/em><\/p>\n

pepper<\/em><\/p>\n

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Put the meat in a pot filled with abundant cold water and add a generous pinch of salt. Cook over medium heat and when water stats boiling add the onion (into which you will have inserted some cloves), carrot, celery, tomato, bay leaf, pepper. Boil moderately for about an hour and a half skimming regularly with a slotted spoon. Take then the meat out and filter the broth. When it is cold and it has formed a layer of fat on the surface, take it away with a wooden paddle.<\/p>\n

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Now that you have the broth you can prepare <\/span>risi e bisi:<\/em><\/span><\/p>\n

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Ingredients:<\/em><\/p>\n

1 lb\u00a0 rice ( arborio or carnaroli<\/em><\/span>)<\/span><\/p>\n

1 lb very fine and small peas<\/em><\/p>\n

2 ounces bacon cut into small cubes<\/em><\/p>\n

1 onion finely chopped<\/em><\/p>\n

1 tblsp butter<\/em><\/p>\n

1 tablespoon extra virgin olive oil<\/em><\/p>\n

\u00bc cup Parmigiano-Reggiano cheese (grated)<\/em><\/p>\n

salt to taste<\/em><\/p>\n

a handful of chopped parsley<\/em><\/p>\n

meat broth (it\u2019s impossible to give exact quantities here, but you\u2019ll need a liter of broth, more or less; it depends on the quality of the rice you use: meaning how much liquid the rice will absorb\u2026)<\/em><\/p>\n

For more recipes get your copy of the best selling book The Basic Art of Italian Cooking at https:\/\/www.marialiberati.com<\/a><\/p>\n

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Ciao for now,<\/p>\n

Maria<\/p>\n

Tweets by Marialiberati<\/a>