Thanks to Ritual for sponsoring this video! I like the vitamins because they're as minty fresh as my little pesto in this vid. Click here ritual.com/adam20 and use code ADAM20 to get 20% off your first month with Ritual. #ritualpartner
You know that your dish isn't vegetarian anymore if you add Parmesan/Parmiggiano Regiano? Because the cheese contains ingredients obtained from cows' stomachs. So real Parmesan can't be vegetarian.
Rice is 2 type. Per boiled and sun-dried. Perboil take longer, and easy for first time cooking. Sun-dried has various kind of essential oil. So smells nutty /flowery as per origin. Simple Indian technique is 4 finger sinking over rice. And aromatic rice needs soaking to retain flavour. Simple and easy method to cook good rice is roaring boil water. And drip the rice and wait till 80-90% done. Strain the rice. No washing necessary and eat with light gravy of your favorite food or vegetables
My mama veneta, who made it and was enjoyed regularly, would be rolling in here grave with your version. However, yours does get a nod from me, out of curiosity if nothing else, and tradition be damned. Thanks for your ongoing and great work Adam, including the podcasting.
As a vegan version of parmesan, nutritional yeast (aka inactivated yeast or deactivated yeast). It has some funkiness that is reminiscent of aged cheese. Here in Sweden it's hard to find in supermarkets but easy to order online.
Blend it with cashews, salt, garlic and onion powder and you have a "parmesan" that you can sprinkle on pasta, works perfectly. Haven't eaten "real" parmesan in ages
Swede here, just letting you know I regularly find and get it at slightly larger coop and maxi stores, typically close to the spices section :-) But I understand it may be different from city to city :-)
"You can do this in a food processor but I didn't want to get mine out" - it's moments like this that make Adam my favourite TH-cam chef. It's all so relatable, it's useful real-world cooking except with the science explained.
@@michaelesposito5464 Dai dio bon è un americano che pure se con radici italiane (del sud tra l'altro) resta americano. Essere troppo pedanti non è molto utile, e il mio commento è per esprimere la mia felicità nel vedere una ricetta della mia regione mostrata in un canale così famoso ad un pubblico internazionale.
@@michaelesposito5464 porcodio io il riso coi piselli li faccio con riso basmati e piselli saltati e fine. Chi se ne frega non è la ricetta tradizionale.
Hey Adam, could you please make a video about the pawpaw fruit? It’s a delicious North American fruit similar to the custard apple, and its fruiting season is coming right up. I, for one, think that more people should know about this unbelievably awesome fruit.
I absolutely adore the fruit -- not so much for its culinary properties as for its important role in the ecosystem -- I've got one growing in a pot right now! The fruit tastes fine but smells absolutely fantastic. Thank you for the suggestion! A month or so from now I'll go see if I can't find some more growing along rivers on accessible land.
I watched this while sitting next to my fiance (who's from Veneto). Between the spinach and the wine, she was quite aggravated and gesticulated a fair bit. She gave up midway though, declaring "he's not making risi e bisi, he's making what he likes!" Thought you'd enjoy that.
Nicholas Guarracino, it looks like your fiancée would enjoy Pasta Grammar and Vincenzo's Plate much more (for her sanity's sake)... 😉 Just reserve Adam for your eyes 👀 only. ☺️
Making what you like is what it's all about isn't it. I view recipes as idea generators. I don't think that I have actually truly followed one in my life, 59 YO BTW. It backfires with baking recipes occasionally. Everything else is usually great. I'm kinda a mad scientist in the kitchen and everywhere else, life is an experiment, c'est la vie! 🤓
Literally last week my nonna cooked me risi e bisi for lunch. Thank you Adam for bringing up these regional dishes and to show such respect for italian traditional cusine: you seem to know how much we care!
This is the first time I've heard about this as a dish on its own. In Hungary 'rizibizi' is just regular rice with some peas mixed in. It is eaten as a side dish typically next to some kind of fried meat (pork chops or chicken).
Very interesting. As ''Risi e bisi'' is from the Venetian language, I think you say rizibizi because Veneto was ruled by the Austrian Hungarian Empire before being part of Italy.
Hi, Galician here, Spain's corner "over" Portugal. About "vinho verde", I'd like to point out that, although the "h" is silent in Spanish or Galician(*), when you have "nh" in Portuguese then it becomes like the Spanish/Galician "ñ" or the French "gn" when it comes to pronunciation. So, the pronunciation in the video uses the "h is silent" rule we have in Spanish, but it's not the one to apply here as it is a different language. (*) Which means it has no sound of its own, but when it comes after an "n", it changes the pronunciation as well. So, you have works like "inhibir" (to inhibit) and it's not pronounced as if it were "inibir" but as if it had a blank space instead of the "h", you make a little "pause" as if there were two words instead of one, "in ibir". This way, the syllables in the word change from "i-nhi-bir" one might think if you follow the "h is silent" rule, to "in-hi-bir" I'm not trying to be pedantic about it, but telling it how it works so now you can share this knowledge with your friends whenever you take some vinho verde. By the way, vinho verde ("green wine") is called this way as the grapes used to make it are picked very early in the season. They use different varieties of white grapes (all in all it actually is a white whine, hehe), including albariño (or "alvarinho" as they say in Portuguese, and yes, the "b" in Galician/Spanish also changes to "v" in Portuguese, it happens a lot, also with "v" to "b") which is a variety we also produce in the South of Galicia (me included) but we make it with ripen grapes. Either way, great wines for whatever your, say, need of white wines.
Portuguese viewer here! Came to point out this exact thing not in a pedantic way but rather as an informative one and looking at the way you wrote and worded everything ,yeah, I think you got it all right ;)
@@Dudae_ Obrigado! I'm sure I'm leaving stuff out because I actually don't speak Portuguese, though I can understand it most of the time and, anyway, it was already a long comment for youtube standards, but if it worked, that's ok for me. All in all, the "tl;dr" version: "nh" in Portuguese is not pronounced with a silent "h" but like the Spanish "ñ" or the French "gn". But telling it like so may seem harsh or something.
Adam, fantastic your showcasing less known (or 'typical' to outsiders) italian food, but, vegetable stock exists, and it's perfectly okay to use in such a dish if you don't eat meat (I feel like North Americans forget this sometimes and even use meat (usually chicken) stock in even 100% vegetable dishes).
I made (a variation) on this today, as i had literally nothing in the house but rice and tinned peas :D I mashed half the peas to get that lovely color instead of spinach, and used chicken stock instead of wine, turned out great! thanks
Oh hey! As I live very close to Venice, I've had this many, many times as a kid. One of the best rice dishes, up there with risotto ai funghi (mushrooms) for me.
I love the weeks where the Monday(?) video turns out to have been information relevant to the Thursday video. It isn't always the case, but it is a nice treat when it happens.
100% agree. I can't wait 'til he tries *FRESH* (garden?) spinach and goes insane with spinach recipes the next week. Fresh peas and tomatoes are absolutely a godsend, but garden spinach is just out of this world tasty and really scratches that "fresh vegetable healthy for human" reward center. I crave more with each harvest. I really can't stop growing spinach this is a cry for help
This was a great little dish to add under my belt I like having simple 2-5 ingredient dishes that I can make with little hassle if I ever find myself low on food
Hey Adam, I've always been interested in cooking and food, I grew up watching a lot of cooking shows and learning things from my mom. After finding your youtube channel, I grew a lot as a cook, and I became interested in the actual science of food and cooking and utinsel materials. Partially because of all the science you show on this channel, how you make it really accessible, I'm going to NCSU in the fall majoring in food science! Your work really is helping people learn and find their passion for food. Maybe someday you'll read a paper that I helped publish at NCSU.
Adam, in one of your garlic videos you said you thought that grinding against salt just draws out water and doesn’t actually grind anything. In at least this video and another you state that it does. Have you changed your mind or seen a difference since that original video?
My Hungarian father made rizi bizi all the time as the side dish to dinners. Although it was really just "rice cooked with peas", nothing near as fancy as this.
If I'm not mistaken peas and rice (especially brown rice) form a complete source of protein, so if you leave out the meat and/or dairy products it's a good dish for a vegetarian/vegan diet
Good to note that complete protein just means amino acid coverage, rather than anything about the actual quantity of protein. (Just like nutritionally complete means covering all 3 macros, but doesn’t imply anything about the ratio between them.)
One of the classics my dad always made for me. For us it was Arborio rice with peas and bacon, always hearty and still one of my favorite meals to cook when out camping. Very nostalgic
Indeed, vialone nano is great (it is my favourite for making risotto), but I think it is only used for risi e bisi for its higher starch content (compared to other type of rices). Personally, I doubt there'd be a big difference between carnaroli/arborio. Texture will be surely smoother, but it is perfectly fine to use them as substitute.
Hey, average guy from Hungary here, i knew about this dish and we consume it here fairly regularly, its a really common thing in every household and in almost every restaurant, but im kinda surprised to learn that this is meant to be a main dish. We use it as a side here, just like fries or mashed potatoes. We eat rice as a side, and "rizi bizi" (as we call it too) is just a *fancy* version of plain normal everyday rice. Never thought and never knew this rizi bizi thing can be this fun.
Hey Adam, a video i'd be interested in seeing is one similar to your dough one, but with mashed potatoes. Just looking at how much, if any, milk, cream, eggs, butter... to add and what it does to the mashed potatoes. Cheers
Great video again Adam. I remember my Dad cooking this for us when we were little and to this day I thought it was a funny word he made up for this meal for us kids 😄
When I saw the top of that bottle, I was like: hey, I think I know that, then I saw Casal Garcia, great wine to drink cold during the summer from my country!
Now I want a video on the difference between generic pesto and chimichuri. That seemed like a chimichuri to me but I'll wait to decide until Adam reports
As a Brit I have to ask, what makes a pea English ? I've noticed since watching American cooks on you tube so many things in the US have English or sometimes British in the name ... we don't have anything with American in the title that I can think of or any other country for that matter. Fab recipe will be trying this thank you :)
Some quick Google Sleuthing seems to suggest that it's an old American term that arose from the dried sweet pea was often imported into the early colonies/states from England who grew many of the sweet pea varieties. Vs field peas and beans here in the States. I personally (in the Midwest USA) don't hear the term often. It's mostly Sweet Peas or Green Peas.
It's great that you mention what's the actual recipe but with no meat or pea pods or chicken stock then adding spinach, wine, parsley pesto and even using a different rice you're making a completely different dish lol
The "e" in Italian is pronounced more like an "a" and "i" more like an "e", with the english pronounce in this case it would be something like "reesee a beesee" But great recipe! I live close to Venice but I rarely eat this; my family use to cook peas with tomato sauce and pasta, and eat the bisi (or green peas) eaten like plain potato salad, both delicious; but hopefully I will try to make your recipe myself, it seems really tasty 😋
We eat something similar in Hungary, we call it "rizibizi". It's basically a lazier version of this where we cook canned peas with chicken buillon powder (vegeta) in a little water, and mix it with the already cooked white rice.
Yum! This is an upgrade over a favorite dish that I’ve encountered in Tuscany: peas spooned over rice with olive oil and parmesan cheese. Like so much of Tuscan cooking, it’s about a very few quality ingredients presented simply.
5:00 But... You didnt use a mortar and pestle initially to not dirty that unnecessarily; and then dirtied a spoon and cup and knife. If you had done it all with the mortar and pestle you wudve only dirtied a mortar and its pestle; one less dish dirtied. And you get a better result thats easier to make.
Thanks to Ritual for sponsoring this video! I like the vitamins because they're as minty fresh as my little pesto in this vid. Click here ritual.com/adam20 and use code ADAM20 to get 20% off your first month with Ritual. #ritualpartner
You know that your dish isn't vegetarian anymore if you add Parmesan/Parmiggiano Regiano? Because the cheese contains ingredients obtained from cows' stomachs. So real Parmesan can't be vegetarian.
@@24Jackmusic Then don't use it.
Is your ritual code a reference to CHiPS?
Adam, could you please make a video telling all about the different kinds of Rices how long they take to cook and what they are used for?
That's a good idea!
Would be a good video
Rice is 2 type. Per boiled and sun-dried. Perboil take longer, and easy for first time cooking. Sun-dried has various kind of essential oil. So smells nutty /flowery as per origin. Simple Indian technique is 4 finger sinking over rice. And aromatic rice needs soaking to retain flavour. Simple and easy method to cook good rice is roaring boil water. And drip the rice and wait till 80-90% done. Strain the rice. No washing necessary and eat with light gravy of your favorite food or vegetables
Maybe look into it yourself. It’s called the Joy of Discovery.
Excellent idea! Long grain, medium and short grain and arborio vs sushi rice. I would love this.
Yes, yes, yes. We in Croatia LOVE to eat it. We call it "rizi bizi", and I'm so glad ur making a vid on it.
Makes sense, there were quite a few venetian "colonies" in croatia a few centuries back.
Yeah, my grandmother used to cook that for us kids when we visited. This video made me remember that dish.
We eat it in Bulgaria also, a little bit different but close enough. The name is "Peas with rice" though xD
Glory to Hrvatska!
Same in Hungary!
I love how rice and beans as a concept has so many interpretations that are all so good but also so different.
they provide complete protein together as well as plenty of starch and fibre (esp. if using whole grai so they provide a good basis for a meal.
(and that included other grains instead of rice as well)
Grains and legumes are a classic combo because grain crops use up all the nitrate in the soil and the legumes replenish it as they grow.
As a portuguese I wasn't expecting to see a Casal Garcia bottle out of nowhere in a venetian recipe haha
Vinho verde is a gift to the world. Thank you, Portugal!👏👏👏
I didn’t see this comment until after he’d put the bottle in, but I *knew* it was Portuguese. The h gave it away!
They carry at my local Costco now, definitely my go to sub $10 white wine.
My mama veneta, who made it and was enjoyed regularly, would be rolling in here grave with your version.
However, yours does get a nod from me, out of curiosity if nothing else, and tradition be damned.
Thanks for your ongoing and great work Adam, including the podcasting.
Adam, I'm for one very glad you decided to give peas a chance.
That's all we are saying.
Imagine whirled peas, its easy if you try.
As a vegan version of parmesan, nutritional yeast (aka inactivated yeast or deactivated yeast). It has some funkiness that is reminiscent of aged cheese. Here in Sweden it's hard to find in supermarkets but easy to order online.
Blend it with cashews, salt, garlic and onion powder and you have a "parmesan" that you can sprinkle on pasta, works perfectly. Haven't eaten "real" parmesan in ages
Swede here, just letting you know I regularly find and get it at slightly larger coop and maxi stores, typically close to the spices section :-) But I understand it may be different from city to city :-)
@@mintketchup3681 Bor man i en håla så gör man, haha. Finns säkert på lite större ställen men inte i min håla på ~3000 pers :P
"You can do this in a food processor but I didn't want to get mine out" - it's moments like this that make Adam my favourite TH-cam chef. It's all so relatable, it's useful real-world cooking except with the science explained.
I beginning to think that he made that bean video just so that the comments wouldn't be filled with "but a pea isn't a bean!!!"
He really minds his peas in queues
I'm from Venice and it's so great to see a dish from my region be represented here! Great video as always Adam! :)
Se te magni risi e bisi come questi, coe spinaze e col pesto de ojo e parsemoeo, no te si venesian.....
@@michaelesposito5464 risi e bisi coe verse
@@michaelesposito5464 Dai dio bon è un americano che pure se con radici italiane (del sud tra l'altro) resta americano. Essere troppo pedanti non è molto utile, e il mio commento è per esprimere la mia felicità nel vedere una ricetta della mia regione mostrata in un canale così famoso ad un pubblico internazionale.
@@michaelesposito5464 porcodio io il riso coi piselli li faccio con riso basmati e piselli saltati e fine. Chi se ne frega non è la ricetta tradizionale.
@@squarz che classe!!! Complimenti alla mamma!
Hey Adam, could you please make a video about the pawpaw fruit? It’s a delicious North American fruit similar to the custard apple, and its fruiting season is coming right up. I, for one, think that more people should know about this unbelievably awesome fruit.
As someone out of the native range, I would love to live vicariously through a Ragusea video!
I absolutely adore the fruit -- not so much for its culinary properties as for its important role in the ecosystem -- I've got one growing in a pot right now! The fruit tastes fine but smells absolutely fantastic. Thank you for the suggestion! A month or so from now I'll go see if I can't find some more growing along rivers on accessible land.
my dumb ass initially thought of Kuma from One Piece lmao.
ME TOO LMAO
Also known as papaya, and I hate it fresh. I don't mind dried pawpaw though.
I watched this while sitting next to my fiance (who's from Veneto). Between the spinach and the wine, she was quite aggravated and gesticulated a fair bit. She gave up midway though, declaring "he's not making risi e bisi, he's making what he likes!" Thought you'd enjoy that.
Came here for this, che schifo
Nicholas Guarracino, it looks like your fiancée would enjoy Pasta Grammar and Vincenzo's Plate much more (for her sanity's sake)... 😉 Just reserve Adam for your eyes 👀 only. ☺️
Making what you like is what it's all about isn't it. I view recipes as idea generators. I don't think that I have actually truly followed one in my life, 59 YO BTW. It backfires with baking recipes occasionally. Everything else is usually great. I'm kinda a mad scientist in the kitchen and everywhere else, life is an experiment, c'est la vie! 🤓
Literally last week my nonna cooked me risi e bisi for lunch.
Thank you Adam for bringing up these regional dishes and to show such respect for italian traditional cusine: you seem to know how much we care!
Everyone knows how much we care, we keep reminding them in every botched carbonara video 😂
This is the first time I've heard about this as a dish on its own. In Hungary 'rizibizi' is just regular rice with some peas mixed in. It is eaten as a side dish typically next to some kind of fried meat (pork chops or chicken).
Hey fellow Hungarian Adam Ragusea follower, I'm happy I found your response so I didn't have to explain it myself :D
Yup! At school in Austria, we had the same thing. 🙂
Very interesting. As ''Risi e bisi'' is from the Venetian language, I think you say rizibizi because Veneto was ruled by the Austrian Hungarian Empire before being part of Italy.
As a vegan I really appreciate your extra effort for recommended alteraritions to the recipe!
Really appreciate you keeping recipes more veg forward, even when they traditionally call for it
Seconded!
Hi, Galician here, Spain's corner "over" Portugal. About "vinho verde", I'd like to point out that, although the "h" is silent in Spanish or Galician(*), when you have "nh" in Portuguese then it becomes like the Spanish/Galician "ñ" or the French "gn" when it comes to pronunciation. So, the pronunciation in the video uses the "h is silent" rule we have in Spanish, but it's not the one to apply here as it is a different language.
(*) Which means it has no sound of its own, but when it comes after an "n", it changes the pronunciation as well. So, you have works like "inhibir" (to inhibit) and it's not pronounced as if it were "inibir" but as if it had a blank space instead of the "h", you make a little "pause" as if there were two words instead of one, "in ibir". This way, the syllables in the word change from "i-nhi-bir" one might think if you follow the "h is silent" rule, to "in-hi-bir"
I'm not trying to be pedantic about it, but telling it how it works so now you can share this knowledge with your friends whenever you take some vinho verde.
By the way, vinho verde ("green wine") is called this way as the grapes used to make it are picked very early in the season. They use different varieties of white grapes (all in all it actually is a white whine, hehe), including albariño (or "alvarinho" as they say in Portuguese, and yes, the "b" in Galician/Spanish also changes to "v" in Portuguese, it happens a lot, also with "v" to "b") which is a variety we also produce in the South of Galicia (me included) but we make it with ripen grapes.
Either way, great wines for whatever your, say, need of white wines.
Portuguese viewer here! Came to point out this exact thing not in a pedantic way but rather as an informative one and looking at the way you wrote and worded everything ,yeah, I think you got it all right ;)
@@Dudae_ Obrigado!
I'm sure I'm leaving stuff out because I actually don't speak Portuguese, though I can understand it most of the time and, anyway, it was already a long comment for youtube standards, but if it worked, that's ok for me.
All in all, the "tl;dr" version: "nh" in Portuguese is not pronounced with a silent "h" but like the Spanish "ñ" or the French "gn".
But telling it like so may seem harsh or something.
This is perfect! It's pea time in my garden right now. Thanks Adam!
i always go in back yard and take a piss.
@@fullawful130 i used to piss in my yard all the time
Enjoy yourself!:D
@@adog3129 piss on earth, finally
@@adog3129 hell yeah brother
Adam, fantastic your showcasing less known (or 'typical' to outsiders) italian food, but, vegetable stock exists, and it's perfectly okay to use in such a dish if you don't eat meat (I feel like North Americans forget this sometimes and even use meat (usually chicken) stock in even 100% vegetable dishes).
I made (a variation) on this today, as i had literally nothing in the house but rice and tinned peas :D
I mashed half the peas to get that lovely color instead of spinach, and used chicken stock instead of wine, turned out great! thanks
Made it today! Was absolutely delicious and was a great hit with everyone who had it!
Adam ragusea recipes:
The original recipe calls for chicken but we are using just wheat flour
It's not traditional, but I'm adding pure grain alcohol
Oh hey! As I live very close to Venice, I've had this many, many times as a kid. One of the best rice dishes, up there with risotto ai funghi (mushrooms) for me.
Just made this today with pea pod broth and sans pesto. It was soo good! Maybe too much broth but it was still delicious.
Italian from Veneto here, amazing to see Risi e Bisi on TH-cam from an American channel ahah great job as always Adam
hey adam. thanks for doing some vegetarian recipes on the regular! much appreciated from your veggie viewers (though i watch regardless!)
i will have to give this a try, as someone with a vegetarian diet I appreciate your recipes but i can not always cook them myself :D
My sympathies... change your life...
@@DerSaa Triggered by kindness. That is sad.
You keep trying to stay vegie. I grew vegetarian (though I am not now), so I support anyone who is.
@@DerSaa I’ve been vegetarian for over 30 years. I don’t miss the death or cruelty at all. Sympathies to you.
I love the weeks where the Monday(?) video turns out to have been information relevant to the Thursday video. It isn't always the case, but it is a nice treat when it happens.
100% agree.
I can't wait 'til he tries *FRESH* (garden?) spinach and goes insane with spinach recipes the next week. Fresh peas and tomatoes are absolutely a godsend, but garden spinach is just out of this world tasty and really scratches that "fresh vegetable healthy for human" reward center. I crave more with each harvest. I really can't stop growing spinach this is a cry for help
Really appreciate that you keep vegans/vegetarians in mind. Thanks Adam
Here in Veneto I grow up with risi e Bisi... Thanks Adam for making this video, I really miss my nonna
This was a great little dish to add under my belt I like having simple 2-5 ingredient dishes that I can make with little hassle if I ever find myself low on food
Always appreciate more vegetarian recipes from my favorite YT cook 😀
Hey Adam, I've always been interested in cooking and food, I grew up watching a lot of cooking shows and learning things from my mom. After finding your youtube channel, I grew a lot as a cook, and I became interested in the actual science of food and cooking and utinsel materials. Partially because of all the science you show on this channel, how you make it really accessible, I'm going to NCSU in the fall majoring in food science! Your work really is helping people learn and find their passion for food. Maybe someday you'll read a paper that I helped publish at NCSU.
As kids we loved to say "risi bisi" because "bisi" means piss in our local dialect. I never knew about the actual dish until today! Thanks!
Adam, in one of your garlic videos you said you thought that grinding against salt just draws out water and doesn’t actually grind anything. In at least this video and another you state that it does. Have you changed your mind or seen a difference since that original video?
My Hungarian father made rizi bizi all the time as the side dish to dinners. Although it was really just "rice cooked with peas", nothing near as fancy as this.
If I'm not mistaken peas and rice (especially brown rice) form a complete source of protein, so if you leave out the meat and/or dairy products it's a good dish for a vegetarian/vegan diet
I think it's any type of bean/pea plus any type of grain even
I think the modern understanding is that the rice and beans are complete proteins anyway, but they will balance each others amino acids even more.
Good to note that complete protein just means amino acid coverage, rather than anything about the actual quantity of protein.
(Just like nutritionally complete means covering all 3 macros, but doesn’t imply anything about the ratio between them.)
The 'Verde' from this wine it means a fresh wine, not a green wine.
In portuguese we use the word 'Verde' - Green to say unripe things
One of the classics my dad always made for me. For us it was Arborio rice with peas and bacon, always hearty and still one of my favorite meals to cook when out camping. Very nostalgic
Indeed, vialone nano is great (it is my favourite for making risotto), but I think it is only used for risi e bisi for its higher starch content (compared to other type of rices). Personally, I doubt there'd be a big difference between carnaroli/arborio. Texture will be surely smoother, but it is perfectly fine to use them as substitute.
FINALMENTE RAPPRESENTAZIONE VENETA
NELLA PROSSIMA PUNTATA: ADAM BESTEMMIA PER 15 MINUTI DI FILA
Solo che non ha fatto risi e bisi ma la sua reinterpretazione del piatto originale.
"sorry for the steam treatment there"
bro I be watchin your videos 144p broad daylight standing in the sun, I can't see sh*t anyway
As venetian, I am very surprised by this lol
(ghe sboro)
Thanks for keeping it veggy! Lovely recipe!
Really love how a lot of Italian recipes use meat as a garnish. It's fairly easy to leave out.
Or them life saver gummies
Veneto dentro approvato Diolama
zio ladro semo tutti veneti nel cuore
@@venadore Onesto anca masa
I grew up celebrating fresh peas but I've never heard of rice and peas! Sounds interesting!
i just made this with peas grown in my own garden!! i dont think i did it right but it still tastes pretty good :)
Risi e besi sounds fun to say also could be a tongue twister
actually in Venetian dialect s is often pronounced like sh, so it sounds something like rishi bishi
as a stereotypical italian, seeing foreigners cooking our recipes so well restores a bit of my hope in humanity.
Adam is Italian American, so perhaps he has a slight advantage over other foreigners
Hey, average guy from Hungary here, i knew about this dish and we consume it here fairly regularly, its a really common thing in every household and in almost every restaurant, but im kinda surprised to learn that this is meant to be a main dish. We use it as a side here, just like fries or mashed potatoes. We eat rice as a side, and "rizi bizi" (as we call it too) is just a *fancy* version of plain normal everyday rice.
Never thought and never knew this rizi bizi thing can be this fun.
adam: I don't want to get my mortar and pestle out, my chopping board is already dirty
also adam: *pulls out a cup to mix the herbs with oil*
Stupid comment
I love this and here at home we use high quality frozen peas and make the green stock with leek tops and celery leaves
I'm from Croatia (that's the country next to Italy) and I just realized why we say riži biži (so close to how Italians say it) when we eat that dish
Reminds me of the Japanese dish, "Mame gohan" or "rice with green peas"
Ahhhh yes, the Legume and Grain combo we see with a reginal twist in every culture!
This looks really tasty. I may actually have to try this recipe
Hey Adam, a video i'd be interested in seeing is one similar to your dough one, but with mashed potatoes. Just looking at how much, if any, milk, cream, eggs, butter... to add and what it does to the mashed potatoes. Cheers
Great video again Adam. I remember my Dad cooking this for us when we were little and to this day I thought it was a funny word he made up for this meal for us kids 😄
I love it!!!! More venetian recipes please!!! Try bigoli in sals!
When I saw the top of that bottle, I was like: hey, I think I know that, then I saw Casal Garcia, great wine to drink cold during the summer from my country!
Lovely recipe, Adam.
We have something similar in India, could be of Italian origin, called bisi bele bath.
at my home we call this vegetable risoto and for us rizi bizi is made with kuskus rice. probably not the original but i like the poridge like texture.
i love the veggie recipes
Portugal here, love the vinho verde from casal Garcia! A staple here in Portugal
There is an Indian version of this, that is yellow. It's called : 'Kitchri' , and it's made with (yellow) split peas .
Now I want a video on the difference between generic pesto and chimichuri. That seemed like a chimichuri to me but I'll wait to decide until Adam reports
I would describe (and have described) chumichurri as South American pesto.
Continuing the trend of asking that you look into making Curries from different cultures. For example Trinidadian style curry or Jamaican
love the inclusion of the casal garcia's vinho verde, it's so good!
Your camera quality looks like it jumped up 100 levels since the last video the image is so clear I feel like I’m there with you
I live in rural Washington state. No fresh peas. I'll use frozen and I'll use Calrosa rice (sushi). Can't wait!
00:49 - All we are saying, is give peas a chance🎶
(You didn't think we'd miss that lil' easter egg, did you?)
As a Brit I have to ask, what makes a pea English ? I've noticed since watching American cooks on you tube so many things in the US have English or sometimes British in the name ... we don't have anything with American in the title that I can think of or any other country for that matter. Fab recipe will be trying this thank you :)
Some quick Google Sleuthing seems to suggest that it's an old American term that arose from the dried sweet pea was often imported into the early colonies/states from England who grew many of the sweet pea varieties. Vs field peas and beans here in the States. I personally (in the Midwest USA) don't hear the term often. It's mostly Sweet Peas or Green Peas.
It's great that you mention what's the actual recipe but with no meat or pea pods or chicken stock then adding spinach, wine, parsley pesto and even using a different rice you're making a completely different dish lol
The word of the week is: B e A n S
Instant like because of the Casal Garcia green wine. 🇵🇹
Alright can we just talk about Adams arms. I thought it was a different person stirring at first. Good job with your workout plan sir. Keep it up!!
Nice green recipe idea for St Patrick's Day.
Adam ragusea vids just make me happy
My favorite recipe videos are the ones when you make them Vegan and or give a plant-based option they’re great even my non-vegan dad likes them.
This meal is a new concept to me. I'll have to try it. I love trying new foods.
Great recipe thanks Adam! One you can make with stuff I keep in the freezer and cupboard.
Why not snap peas, or even snow peas for the pea stock? Seems it would be more accurate.
The "e" in Italian is pronounced more like an "a" and "i" more like an "e", with the english pronounce in this case it would be something like "reesee a beesee"
But great recipe! I live close to Venice but I rarely eat this; my family use to cook peas with tomato sauce and pasta, and eat the bisi (or green peas) eaten like plain potato salad, both delicious; but hopefully I will try to make your recipe myself, it seems really tasty 😋
I would say the e in Italian is pronounced like e and the i like i. But in English everything seems random
I read rice and pears and now I want it
We eat something similar in Hungary, we call it "rizibizi".
It's basically a lazier version of this where we cook canned peas with chicken buillon powder (vegeta) in a little water, and mix it with the already cooked white rice.
We made this at home w/ canned tuna or fresh flaky fish. Never knew where it came from thx!
enjoy while there is still Italian rice to be had. going to be a tough year for the crop in Veneto
i wish i knew about this when my sweet peas where ready to be picked
So happy to see Casal Garcia, wine from my homeland: Portugal. Hope you liked it!
Great video. :) Another reason to have a garden. Peas are a really easy to grow crop too!
Fancy mattar chawal
Looks really good!
Yum! This is an upgrade over a favorite dish that I’ve encountered in Tuscany: peas spooned over rice with olive oil and parmesan cheese. Like so much of Tuscan cooking, it’s about a very few quality ingredients presented simply.
Mmmm nice. It's one of the few ways I'll still eat rice. Rice's GI is off the scale.
In Hungary rizi bizi is a boiled rice with some peas. I never tought there is a food named risi e bisi. I will make it.
Its quite interesting because i have eaten RisiBizi so many times and never knew it was from Venice
5:00 But... You didnt use a mortar and pestle initially to not dirty that unnecessarily; and then dirtied a spoon and cup and knife.
If you had done it all with the mortar and pestle you wudve only dirtied a mortar and its pestle; one less dish dirtied. And you get a better result thats easier to make.
“Hey ma, it’s Halloween! Put out the Reeses pieces!”
“Ok I put out the risi bisi”