Risi e Bisi makes me think of AC/DC. I think I’ll add Risi/Bisi to my list of band names that will most likely never come into actual fruition. You kind of need musical ability to be in a band after all. I have some. I played the saxophone in school and all, but my guitar skills are abysmal. I could be a lead singer maybe. That might be my ticket to my band name dream into reality.
I’ll keep this band name dream alive and never do anything to actually reach it so my dreams won’t be crushed brutally like Bernie Sanders. This is the world we live in.
One dream you can reach is this dish, which is from Cecilia Antonini and Little Italy Festival Town Cookbook.
Cecilia is another woman from my town that I have no information on sadly. I did find it interesting that she uses leeks for this recipe. I had assumed leeks were a French thing. I ended up talking to my mother about it and she said, “Oh yeah, Italians like leeks too. It just fell to the wayside as a known Italian ingredient in America.”
Then she went on a rant about Trump and basically how he’s going to make things not so great again. My mother’s father was first generation American and that part of the family went through a lot of discrimination because they were Italian.
When you grow up hearing about discrimination of your family in the past, it tends to make you sensitive to those who face it in the present.
Sadly, a lot of people forget that most immigrants were scrutinized and hated even if they came from Europe and were white.
I don’t want to get into politics, though. It hardly ever leads to a healthy discussion. Everyone wants their side to be right and the other to be dumb and wrong.
I declare peas for peace, starting now.
What you’ll need
- 1/2 cup of minced leek or onion
- 1/4 cup of minced parsley
- 1/4 cup of butter
- 1 cup of rice
- 1 qt. boiling water
- 1 qt. buttered peas, cooked and drained
- salt and pepper to taste
- 1 cup of grated Parmesan cheese
The first step is to prepare your qt of boiling water. Next, saute the leeks or onion. I used a leek. Saute them with the parsley until it is golden brown. Add the rice after that and stir until it also browns, evenly. Now you add the boiling water, one cup at a time. Stir this mixture until the water is absorbed and the rice is at an al dente state.
The final steps are to add the buttered peas along with the salt and pepper. Stir this with the rice and serve with grated cheese and melted butter.
This dish was interesting, but I didn’t like it that much. It wasn’t bad, just so-so. From what I remember of eating it, the leeks and peas were the strongest in taste. I didn’t really put butter on it, which I think might have turned this dish from ok to good.
Despite my blasé feelings, I would like to try this again, because I think it would make an excellent side dish for a fish or chicken dish. I could see it being an interesting base for risotto as well.
Till next time I suppose.