Rizi-bizi
Rizi-bizi is a traditional Italian dish that became popular in Northern Italy, especially around Venice. The original Italian version, 'risi e bisi,' often has a silkier texture, as it is made with butter and Parmesan cheese. Due to the simplicity and nutritional value of the dish, it quickly spread to other countries, especially in Central and Eastern Europe, where Hungarian cuisine also adopted it and adapted it to their own tastes. The dish serves as an excellent side dish for meats, but can also stand alone as a meal, especially when served with fresh green peas and parsley.
Ingredients for this recipe
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Preparation Steps
1
Rinse the rice thoroughly in a sieve under cold water until the water runs clear. This helps remove excess starch, ensuring the rice remains fluffy.
2
Finely chop the onion and garlic.
3
Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
4
Add the garlic and sauté for another minute until fragrant.
5
Add the rinsed rice and stir well to coat it with the onion mixture. Toast for 1-2 minutes to lightly coat the rice with oil and flavors.
6
Pour in the water or vegetable broth and stir. Add salt and black pepper. Cover the saucepan and simmer over low heat for about 15 minutes, or until the rice is tender and the liquid is absorbed.
7
When the rice is almost done, add the green peas and gently stir them in. Cook for another 3 minutes, until the peas are tender but still vibrant.
8
Remove from the heat and stir in a knob of butter for a creamier consistency. Let it rest, covered, for 5 minutes.
9
Before serving, sprinkle with fresh, chopped parsley. Serve warm as a main dish or a side dish.
