risi e bisi

overthemoon
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risi e bisi
risi e bisi

Have been doing some food photography for a travel guide. I liked this one best because of the sun shining through the wine onto the dish, but the graphist chose another.
Recipe:
Risi e Bisi for four
250 g peas (fresh or frozen)
250 g round-grain rice (Carnaroli)
70 g butter
1 litre heated chicken broth
1/2 cup dry white wine
50 g pancetta, diced
1 medium onion chopped
1 sprig of chopped parsley, salt,
pepper and grated Parmesan

Sauté the onions and pancetta with half the butter in the risotto pan and add the peas.
Add the wine and bring to a boil till almost evaporated.
Blend in the rice over moderate heat and cook gradually with chicken broth, adding a ladle at a time, stirring constantly, until completely cooked to a creamy texture.
Remove the risotto pan from the heat and stir in most of the chopped parsley, add salt and pepper to taste, melt in the rest of the butter and grated Parmesan.
Let stand 2 minutes and serve, decorated with rest of parsley

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Taken on: July 21, 2006
Tags: Everybody's photos tagged with switzerland switzerland Everybody's photos tagged with home home Everybody's photos tagged with cooking cooking more » Everybody's photos tagged with risi_e_bisi risi_e_bisi Everybody's photos tagged with rice'n'peas rice'n'peas Everybody's photos tagged with R is for Rice'n'peas R is for Rice'n'peas Everybody's photos tagged with jpmvenice jpmvenice Everybody's photos tagged with 1j1t 1j1t « less
Sets appears in:   • food and drink   
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