Risi e Bisi in Pressure Cooker, a first course belonging to the Venetian tradition. The ideal season for this recipe is spring, when fresh peas can be found, but with frozen products, we can now prepare it all year round. The procedure for this dish is that of the classic risotto, but in this case, I wanted to propose it in a pressure cooker to make it quicker. Usually, I prepare the vegetable broth in advance after shelling the peas, because I don’t use industrial ones. Still using the pressure cooker, I add the celery, carrot, and onion along with the pea pods after washing them thoroughly. I add 1 liter of water, a pinch of salt, and let everything cook for about 15 minutes. Once the broth is ready, I pass it through a food mill so that a creamy texture comes out of the pods and mixes with that of the other vegetables. If you don’t have time, you can skip this step and just strain the broth with a sieve, so that the cooked vegetables can be eliminated. For these servings, I used a 5-quart pressure cooker. If you’ve never tried it, or want to know more, read my article: the pressure cooker and its use.
If you love rice, then don’t miss the upcoming recipes:
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Spring, Easter
Ingredients
- 1.5 cups vialone nano/carnaroli
- 11 oz fresh shelled peas
- 1 Medium-sized white onion
- 3 tbsp extra virgin olive oil
- 4 tbsp grated Parmesan cheese
- 2 tbsp extra virgin olive oil/1.5 oz of butter for creaming
- 1 bunch parsley
- to taste salt
- 2.1 cups vegetable broth
Tools
- 1 Pressure Cooker
How to prepare Risi e Bisi in Pressure Cooker
Chop the onion into small pieces, place it inside the pressure cooker along with the extra virgin olive oil, and sauté.
Add the rice, toast it, and as soon as it becomes transparent, add the peas. Stir carefully and finally pour in the vegetable broth, making sure it’s hot.
At this point, add salt, stir, and cover with the airtight lid. Lower the valve, further increase the heat, and as soon as you hear a loud whistle, lower to a minimum and calculate about 6 minutes of cooking. After this time, turn off and slowly and gently raise the valve to release all the steam contained in the pressure cooker. Open only when no more steam comes out.
In the same pot, add the grated Parmesan, extra virgin olive oil or butter for creaming, and mix all the ingredients well. If it turns out too dry, add a little water, but always hot. Otherwise, put it back on the heat for one or two minutes, depending on how much liquid is left.
Plate and serve your Risi e Bisi in Pressure Cooker immediately, sprinkling it with more grated Parmesan, freshly chopped parsley, and a drizzle of extra virgin olive oil.
Tips and Storage
You can store the rice and peas in the refrigerator for one or two days, but inside an airtight container, even in the same pressure cooker.
Reheat it preferably in the microwave, so it doesn’t dry out and overcook.
Prepare the vegetable broth the day before, this way you’ll save a lot of time.
