Hai, welcome to Cooktophia. Time for spring Venetian Peas and Rice Recipe or as close to the risotto as possible without it actually Connection It is eaters. Venetian Peas and Rice Recipe is traditionally served on April 25 in Venice to celebrate the St. (Have you seen St. Mark’s Basilica in Venice? Venetians celebrated St. Mark a lot.) Legend is that the Doge of Venice would use his first shipment of fresh spring peas to honor the Venetian patron saint.
I use the risotto technique in my pressure cooker with this recipe. One of the best pressure cooker techniques is risotto, where 30 minutes of stirring and adding broth are replaced by five minutes under pressure. Pressure cooking releases the starch in the rice without the need to stir. I use Vialone Nano rice in Rize e Pace because it is grown in the rice belt near Venice. But any good risotto rice, such as arborio or Carnaroli, will work just fine.
Unless you have absolute fresh peas, it’s best for you to freeze. Pickled peas are amazing straight off the vine, but they become starchy and dense very quickly. If you have really fresh peas, keep using them in this recipe (peel and boil them quickly to fix the green, then blend were to use the frozen peas.) Frozen peas are picked, cooked, and frozen immediately, stopping the starch conversion and giving us good year-round peas.
Venetian Peas and Rice Recipe
- 2 tablespoons butter
- 1 A small onion, chopped
- 4 ounces Diced bacon
- 2 cups Italian medium grain rice (flaskOne Traditional Nano and Arborio or Carnaroli are good options too)
- 4 cups Homemade vegetable broth (or store-bought low-sodium vegetable broth)
- 1 tsp Fine sea salt (Half a teaspoon If using store-bought low-sodium broth)
- 2 tablespoons butter cut into 1 tablespoon cut
- 6 ounces Frozen small peas (approx 1 1/2 cups depending on volume), rinsed to remove any ice
- Half a cup (1 oz grated Pecorino Romano cheese (optional)
Venetian Peas and Rice Recipe instructions
- Onion and rice fry: Melt the butter in an instant pot set on frying mode (medium heat in a pressure cooker). Add the onion and the pie and saute until the onion is soft and the pancetta begins to turn brown, about 3 minutes. Turn the rice over and cook, stirring, and scraping the bottom of the bowl occasionally to make sure the rice does not stick, until the rice is transparent at the edges, for another 5 minutes.
- Pressure cook the risotto for 5 minutes with a quick release: Add vegetable broth with 1 teaspoon salt. Scrape the bottom of the pot to loosen any brown bits that are sticking to the bottom of the pot. Close the lid of the pressure cooker. Cook at high pressure for 5 minutes for both electric pressure cookers and pressure cookers (use manual mode or pressure cook mode for an instant frying pan). Quickly release the pressure. Carefully remove the cap and tilt it away from you to prevent hot steam from burning.
- Add butter and cook peas: Leave the pot to warm (or place the pressure cooker on low heat.) Stir the butter and frozen peas with the rice. Cover the pot (but do not close the lid) and allow the remaining heat to evaporate the ends of the peas until they are heated for about five minutes. Add the grated cheese (optional) and stir the cheese with rice. Service and enjoy!
- Want a vegan version of this Venetian Peas and Rice Recipe? Skip the pancetta, and use a medium onion.
- If you use store-bought broth, watch out for high-sodium vegetable broth. It is very salty. Skip the salt that goes into the pot with the broth…and maybe the grated cheese, too.
- Fresh Peas: If you have fresh peas, you can replace them with frozen peas. Peel them, blanch them in boiling water, and add them when the recipe calls for frozen peas.
- I had to make cheese optional – my kids won’t eat the risotto with cheese for some reason – but it’s a nice touch.
- Pressure cooker 6L or greater (I like the 6-quart instant pressure cooker)
- Flat edged wooden spoon