Risi E Bisi (italian Rice And Peas) (rice Cooker)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1/2 cup shallot, minced (or use mild onion)
• 1/2 cup celery, minced
• 2 tablespoons dry wine
• 1 cup medium-grain risotto rice (superfino arborio, carnaroli, or vialone nano)
• 2 tablespoons medium-grain risotto rice (superfino arborio, carnaroli, or vialone nano)
• 3 cups chicken stock or 3 cups meat stock or 3 cups vegetable stock
• 1 1/2 cups peas (fresh or frozen)
• 2 teaspoons unsalted butter
• 2 tablespoons heavy cream
• 1/4 cup parmesan cheese

Recipe

• 1 set rice cooker for the quick cook or regular cycle.
• 2 place the olive oil and butter in the rice cooker bowl.
• 3 when the butter melts, add the shallots and celery.
• 4 cook, stirring a few times, until the shallots are softened but not browned, 2 to 3 minutes.
• 5 add the wine and cook for a couple of minutes.
• 6 add the rice and stir to coat the grains with the hot butter.
• 7 cook, stirring occasionally, until the grains of rice are transparent except for a spot on each, 3-5 minutes.
• 8 add the stock and peas, if you are using fresh, mature peas; stir to combine.
• 9 close the cover and reset for the porridge cycle, or for the regular cycle and set a timer for 20 minutes.
• 10 when the machine switches to the keep warm cycle or the timer sounds, stir the rice with a wooden or plastic rice paddle or wooden spoon.
• 11 the rice should be only a bit liquid and the rice should be al dente, tender with just touch of tooth resistance.
• 12 if needed, cook for a few minutes longer.
• 13 this rice will hold on the keep warm cycle for up to 1 hour.
• 14 when ready to serve, add the peas, if you are using frozen or very tender fresh ones; stir just to combine.
• 15 add the butter and close the lid or 2-3 minutes to allow to melt and the peas to heat through.
• 16 stir in the cream, cheese and salt to taste.
• 17 serve immediately.