Venetian Rice and Peas (Risi e Bisi)
Risi e bisi Say it: REE-see eh BEE-see
Risi e bisi is a classic Venetian spring dish that sits somewhere between a risotto and a soup. Made with fresh young peas, their pods are simmered to create a fragrant broth that flavors the rice. Pancetta or cured pork adds savory depth while a final swirl of butter and grated cheese brings silky richness. Traditionally served on the feast of St. Mark on April 25, it celebrates the arrival of the first peas in the Venetian lagoon.
Venetian Rice and Peas (Risi e Bisi)
Risi e bisi
Pronounced REE-see eh BEE-see
- Serves
- 4
- Prep
- 30 min
- Cook
- 35 min
- Total
- 1 hr 5 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Shell the peas, reserving both the peas and the pods. Rinse the pods well.
Place the pods in a large pot with the 6 cups (1.4 L) of water. Bring to a boil, then simmer for 20 minutes. Strain, pressing on the pods to extract all liquid; you should have about 5 cups (1.2 L) of pea broth. Keep hot.
In a heavy-bottomed pot, heat 1 tablespoon (14 g) butter and the olive oil over medium heat. Add the pancetta and onion; cook until the onion is soft and the pancetta is golden, about 7 minutes.
Add the shelled peas and stir to coat. Cook for 2 minutes, then add 1 cup (240 ml) of the hot pea broth. Simmer gently until the peas are just tender, 5–8 minutes depending on size.
Pour in the remaining hot pea broth and bring to a steady simmer. Stir in the rice.
Cook, stirring often, for 15–18 minutes until the rice is creamy but still has a slight bite and the mixture is quite soupy. Add a little hot water if it thickens too much.
Remove from heat. Stir in the remaining 1 tablespoon (14 g) butter, the grated Parmigiano-Reggiano, and parsley. Taste and season with salt and pepper.
Cover and let rest for 2 minutes. The finished dish should be loose enough to eat with a spoon.
Regional variants
Some modern versions omit pancetta for a lighter vegetarian take, while others add a touch of garlic or a bay leaf to the broth. In late spring, a few fava beans may be added along with the peas.
Cook's notes
- Use the freshest, smallest peas you can find; frozen peas lack the delicate pod broth that defines the dish.
- Vialone nano rice is traditional in Veneto for its ability to stay firm yet release starch for creaminess.
- Do not rush the final rest; it allows the rice to finish cooking gently and the flavors to meld.
Serve with
A simple green salad and a glass of light white wine such as Soave or Pinot Grigio.
Make ahead and storage
Best eaten immediately. If necessary, reheat gently with a splash of hot broth or water to restore the soupy texture.
