Monday, July 11, 2011

La Dolce Vita: Risi e Bisi Risotto

This summer Ryan traveled to Italy, and I found my own little Italy in Kenosha, Wisconsin. We spent a Sunday afternoon on a double date with Ryan's friend and girlfriend, Marco and Stephanie. 

We started off a Sunday afternoon at Frank's Diner, which is not so much with the Italian theme but we wanted to go after seeing it on an episode of Food Networks' Diner Drive-ins and Dives.  I definitely suggest ordering their famous "Garbage Plate". It's a mix of hash-browns, eggs, sausage, bacon, cheese, and all sorts of veggies. Our waiter was very animated, kind of like an Ed Debevic's feel. I was nicknamed cupcake, dessert, and baby. Steph was dubbed team blonde. 

Afterwards, we went outlet shopping and decided to refuel in little Italy.  Tenuta's is an Italian Deli in Kenosha and is like my local Caputo's on crack (I couldn't think of a nicer way to say it!). There are just racks of imported olive oils and balsamic vinegars. There's a deli full of imported Prosciutto (you know how much I'm addicted to that) and Pecorino Romano and various kinds of Parmesan. Anything Italian that you can imagine- I'm pretty sure they have it. 

I ended up going a little crazy and buying a giant bottle of my mom's favorite olive oil, a can of sun-dried tomato bruschetta, imported balsamic vinegar and some homemade fehttuchini noodles. Ryan's favorite dish I make him is my fehttuchini alfredo- so we'll see if the noodles make it even better. 

I was inspired by our Italian adventure so my mom and I decided to have a famous Italian dish. Risi e bisi is a famous kind of risotto and it's also a perfect summer dish as well. In the past two weeks, my mom and I have made it twice. 

I promise more updates soon- all I can say this summer theme is "la dolce vita!" Translation: I'm living the good life!

Risi e Bisi Risotto 


2 teaspoons butter or stick margarine
1/2 cup chopped onion
1/3 cup finely chopped prosciutto
1 1/2 cups shelled green peas (about 1 1/2 pounds unshelled green peas)
1 cup uncooked Arborio rice or other short-grain rice
3 cups fat-free, low sodium chicken broth
1/2 cup dry white wine
1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese
2 tablespoons chopped fresh parsley
1/8 teaspoon black pepper

  1. Melt butter in a large saucepan over medium-high heat.  
  2. Add onion and prosciutto , saute 3 minutes.  
  3. Add peas and rice; cook for 2 minutes. 
  4. Add broth and wine; bring to boil.  
  5. Cover, reduce heat, and simmer 20 minutes, stirring occasionally.  
  6. Stir in cheese, parsley, and pepper

and serve! 

La Dolce Vita to you all! 

Bon App├ętit!

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