Posted by: weezl74 | March 17, 2010

Risi e Bisi

The now definitive-ish Risi e bisi Bob and Shirley version with many thanks to MSE users Allegra and fivenations


400g dried peas soaked and cooked as per packet instructions
1 litre chicken stock
65 ml veg oil
50g bacon, chopped up small
140g onion, chopped up small
400 g rice
40 g grana padano
freshly ground black pepper
2 tspns mustard powder/1 tbsp (15 ml) mustard

start off by frying bacon in the oil until crisp, then fishing it all out with a slotted spoon, then frying off onion, adding rice and peas, then stock and mustard. Bring to boil, turn down to simmer and cooked for further 30 min. You may need more liquid so top up with hot water from the kettle.

When nearly done, stir in half the cheese and the reserved bacon pieces, and sprinkle the rest of the cheese (looks a pathetically small amount but persevere!) on top. Add a little more cracked black pepper and drizzle some of your rapeseed oil over the top if you like it to look like a Jamie Oliver recipe!

the consistency needs to be quite wet, much more like a sloppy risotto than a biryani 🙂



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