Rice and Peas (Risi e Bisi)

Rice and Peas (Risi e Bisi)

"Risi e bisi" is one of the most iconic dishes of Venetian cuisine, positioned somewhere between a risotto and a soup, with a soft and creamy consistency. Originating from peasant traditions, it was prepared in spring using the first fresh peas, symbolizing renewal and seasonality. An interesting historical fact is that this dish was considered so important that it was served every year on April 25th, the day of Saint Mark’s Feast, to the Doge of the Republic of Venice as a symbol of prosperity. Despite its long tradition, risi e bisi does not appear among the recipes codified in the famous cookbook by Pellegrino Artusi, likely because it was too closely tied to a specific local tradition and less widespread across Italy at the time. 🍽️Serves: 4 ⏲️Time: 45 minutes 🧺Ingredients:

• 340 gr rice (preferably vialone nano)

• 400 gr fresh peas (or frozen)

• 1 onion

• About 1 liter vegetable broth 👉Click here for the recipe

• 50 gr butter

• 40 gr grated Parmesan cheese

• 2 tablespoons extra virgin olive oil

• Salt to taste

• Pepper to taste
  

🥣Instructions: 1. Prepare the aromatic base

Finely chop the onion and make a gently soffritto in a saucepan with olive oil and half of the butter.

2. Cook the peas

Add the peas to the base and stir for a few minutes. Add a ladle of hot broth and cook for about 10 minutes until they begin to soften. 👉Click here for the recipe

3. Add the rice Pour the rice directly into the pan and lightly toast it with the peas for 2–3 minutes, stirring to enhance the flavor. 4. Cook through Add the broth gradually, as you would for a risotto, stirring often. The final consistency should be softer than a classic risotto, almost slightly soupy. 5. Finish and cream Turn off the heat and add the remaining butter and grated Parmesan. Stir vigorously until creamy. Adjust salt and pepper, and serve immediately while maintaining a slightly fluid consistency . 💡Tips:

• If possible, use fresh seasonal peas: they are sweeter and more tender. A traditional trick is to simmer the pea pods in the broth before straining it—this enhances the flavor significantly.

• To achieve the authentic texture, use vialone nano rice: it absorbs the broth well and releases enough starch for the signature creaminess.