Here comes the summer, and the usual bustle of village festivals that animates the weekend of our beautiful Italy.
Every place around the peninsula has its own culinary specialties and gluttonies, influenced by the local products, nature, climate. All our regional dishes come fromtraditions handed down by man and women who loved and knew how to farm, grow, take care and love their lands and territories.
Just this week our Anna was back in her “blue” Euganean hills, and the recipe that we propose to you today is therefore a spring dish from Veneto combining two ingredients typical of these areas: rice and peas.
For a matter of taste, our version of risi e bisi has the consistency closer to a risotto, while it should usually be more “soupy”. What really matters is that you take your time to make it, calm down, and use good, fresh ingredients. Get some fresh peas, slow down and take the time to pod them, perhaps chatting with grandma, and see how her fast gestures and old stories bring you back to a simple time.
From the point of view of TCM, this is a balanced dish that goes to center (Spleen-Stomach). Rice has also an effect in toning the QI and calming the Shen (spirit). Peas tone Spleen and Stomach and carry a calming effect on the liver (as often happens with green food), and are also useful to nourish blood and yin. Their thermal nature neutral-cool makes them ideal for this season.
Even more now then, enjoy!
Serves 4 –Medium dificulty- Prep time:
You will need:
- 1 small onion
- 4 cups of rice (Vialone nano or Carnaroli)
- 1 liter vegetable stock
- 1.5 kg of fresh peas with pods
- chopped parsley
- a pinch of salt
How to do:
- Prepare a lt of vegetable broth and heat it up;
- meanwhile take the peas out of the pods and wash them well;
- chop the onions and sauté them with a little oil in the pan, then add the peas;
- cook for about 20 minutes, until soften and add a handful of chopped parsley and a pinch of salt;
- in another saucepan sauté another onion with a tablespoon of butter;
- add the rice and stir, season and let it toast for a few minutes;
- pour in half a glass of dry white wine;
- add the peas and start to pour a couple of ladles of broth, stirring constantly, over low heat;
- continue pouring the broth ladle by ladle, as much as it has all adsorbed.
- After15-20 minutes try the rice to see if it is cooked. It should be soft but still have a bite;
- turn off the heat and stir in a knob of butter, Parmesan cheese and salt to taste;
- add a handful of fresh parsley and serve hot.