Francescas Risi E Bici Recipes

Steps:

• 1. Put the saffron threads into the hot chicken stock to steep(keep warm).
• 2. Melt butter in saucepan over medium heat, stir in fennel, onion and mushrooms and saute 4 minutes.
• 3. Add the rice to the vegetable mixture, stir frequently until rice is shiny and has begun to absorb the butter.
• 4. Lower the heat and add the wine, stirring constantly until the wine is absorbed.
• 5. Next pour in 1/4 cup of the hot stock, stir constantly until the stock is absorbed; do this 1/4 cup at at time until all the stock has been absorbed by the rice.
• 6. Stir in the peas and olive oil cook an additional 3 minutes.
• 7. Remove from heat and stir in 1/2 cup of Parmesan cheese, salt, pepper and nutmeg.
• 8. Cover and let stand for 5 minutes.
• 9. Sprinkle the remaining Parmesan cheese on top of the rice just before serving.

Steps:

• Place chicken stock in a small pot and warm over low heat.
• Heat a medium sized skillet over medium heat. Add extra-virgin olive oil 2 turns of the pan, and garlic. Saute garlic 1 minute, then add Arborio. Toast the Arborio rice 2 minutes, then ladle in 1/3 of the stock. Bring to a bubble. Stir rice occasionally, allowing the rice to get starchy and the stock to cook into the rice. Add more stock when rice starts to become dry. Continue stirring and ladling broth until rice is al dente, 22 minutes. Stir in peas and cheese and season with salt and pepper, to your taste. Serve immediately.

Steps:

• Heat broth in a small pot on the back burner over medium-low.
• Set a wide, shallow, long-handled pan over medium-low. Melt 2 tablespoons butter and 2 tablespoons olive oil until butter foams. Set the remaining 1 tablespoon butter back in the fridge to keep cold.
• Add scallions, season with a pinch of salt and stir until sweated and soft, 1 to 2 minutes.
• Add zucchini coins, season with a pinch of salt, and stir until they start to sweat, begin to soften and become a little translucent, about 2 minutes.
• Push vegetables out to the edge of the pan in a ring, leaving an empty space in the center. Adjust heat - a tad hotter - then add the remaining 1 tablespoon olive oil, then rice. Stir rice until coated and glistening, and keep stirring until it begins sizzling slightly.
• Microplane the garlic over the sizzling rice, then draw the vegetables into the rice as well, stirring well to combine, leaving a little space - a moatlike ring - along the edges where the vegetables were.
• Add the peas to the empty outer space you just created. Run your spoon through them, keeping them in their outer ring, coating them in the oil and moisture. Season the whole business with another pinch of salt.
• Ladle a generous cup of hot broth over the rice mixture in the center, seasoning with salt at each addition of broth, and stirring as the liquid is absorbed. Add another generous cupful of broth, stirring the rice while it absorbs. Repeat once more with a third cup of hot broth, stirring until the rice starts to show signs of its signature starchy and creamy nature. Keep the peas at the outer edge as much as possible. (This might remind you of making homemade pasta, when you are whisking the eggs in the well of the flour and very slowly drawing in the flour.) This entire step should take about 20 minutes. Adjust the heat slightly along the way for a very gentle, hot steaming - not hard simmering - stirring all the while.
• Add the remaining broth all at once. The peas and vegetables will slightly float on the surface, while the rice will naturally remain submerged. Stir gently or shake and swirl the pan in the classic cresting, swelling wave style, all'onde, bringing everything together - rice, zucchini, peas, broth - about 7 more minutes, maybe 10 at most.
• Turn off heat. Season assertively with black pepper. Stir or swirl in the remaining chilled butter, and finish with the grated cheese. Serve hot.

Steps:

• Put the saffron threads into the hot chicken stock to steep(keep warm).
• Melt butter in saucepan over medium heat, stir in fennel, onion and mushrooms and saute 4 minutes.
• Add the rice to the vegetable mixture, stir frequently until rice is shiny and has begun to absorb the butter.
• Lower the heat and add the wine, stirring constantly until the wine is absorbed.
• Next pour in 1/4 cup of the hot stock, stir constantly until the stock is absorbed, do this 1/4 cup at at time until all the stock has been absorbed by the rice.
• Stir in the peas and olive oil cook an additional 3 minutes.
• Remove from heat and stir in 1/2 cup of parmesan cheese, salt, pepper and nutmeg.
• Cover and let stand for 5 minutes.
• Sprinkle the remaining parmesan cheese on top of the rice just before serving.

Steps:

• Melt butter in a heavy, wide saucepan over medium high heat. Add onion and cook until softened, about 5 minutes.
• Stir in rice and season with salt and pepper. Continue cooking for 2 minutes. Add 2 cups chicken broth and bring to a brisk simmer. Cook 6 minutes, stirring occasionally as broth is absorbed. Add 2 more cups broth and cook for another 6 minutes, until rice is cooked through, but firm.
• Meanwhile, heat olive oil in a skillet over medium heat. Add pancetta and cook 2 minutes without browning. Add scallions, stir to coat and cook 1 minute. Add garlic, sage leaves and peas. Season generously with salt and pepper. Add 1/2 cup broth and simmer until peas are done, about 2 minutes. Add pea tendrils and cook until just wilted, about 1 minute.
• Add pea mixture to rice mixture and gently stir together. Add enough broth to keep rice a bit soupy. Check seasoning. Stir in parsley, lemon zest and Parmesan and serve immediately.