Carnaroli Rice Cipriani
Cipriani's Carnaroli Rice, renowned for its exceptional quality, is a medium-grain rice known for its high starch content, imparting a robust and excellent texture that holds up remarkably well during cooking. These characteristics make it the ideal choice for crafting gourmet dishes and culinary delicacies of the highest caliber.
Cultivated in Casalbeltrame, a small Italian municipality of 980 inhabitants in the province of Novara, Piedmont, Carnaroli rice stands out for its distinctive attributes. Its medium-long grains possess a remarkable ability to absorb flavors while retaining a firmness and creaminess, making it a preferred choice for risottos and various exquisite dishes appreciated by culinary enthusiasts.
Recetas Tradicionales
Rice and Peas
This is a very old Venetian recipe. The tiny sweet green peas from the islands in the lagoon make this taste more like a dessert than a rice dish. Risi e Bisi should end up much more all'onda (wavy" or more liquid) than regular risotto - almost like a soup - so be prepared to use at least a cup more stock. Although it is best when made with sweet fresh peas, you can use frozen petite peas to make Risi e Bisi
SERVES 6 AS A FIRST COURSE OR 4 AS A MAIN COURSE
- 3 tablespoons unsalted butter (45g)
- 1 medium onion, finely chopped
- 1/2 celery rib, finely chopped
- 2 cups shelled fresh peas (about 2 pounds 900g unshelled)
- 2 cups chicken stock (500 ml)
- bouquet garni: 1 fresh thyme sprig, 1 bay leaf and 2 flat-leaf parsley sprigs tied in cheesecloth
- salt
- freshly ground pepper
Heat the butter in a 2-quart (2 liter) saucepan over medium heat. Add the onion and celery and cook, stirring constantly, until the onion is softened but not brown-3 or 4 minutes. Add the fresh peas, 2 cups (500 ml) stock, and bouquet garni and cook gently, uncovered, for 15 to 20 minutes. Season with salt and pepper. Prepare the risotto as directed in the basic recipe, stirring the cooked fresh peas and their juice or the thawed frozen peas into the rice when you begin cooking. Add enough extra stock at the end to make the risotto almost, but not quite, as liquid as a soup.