tagAlt.risi e bisi

Venetian Risi e Bisi: Creamy Rice and Peas from Veneto

An iconic Venetian dish, Risi e Bisi is so treasured that its authentic recipe is officially registered and protected—yet every family adds its own personal touch.
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tagAlt.risi e bisi

Risi e Bisi, literally meaning "rice and peas" in the Venetian dialect, stands as a beloved springtime classic from the Veneto region, especially celebrated in the historic city of Venice. This dish, with origins tracing back to the era of the Venetian Republic, seamlessly blends the richness of a risotto with the heartiness of a soup, creating a uniquely creamy and comforting meal.

Traditionally, Risi e Bisi is crafted with fresh spring peas and the esteemed Vialone Nano rice, renowned for its ability to absorb flavors while maintaining a perfectly creamy texture. The final touch of butter and Parmigiano Reggiano elevates this dish, imparting a luxurious finish.

This emblematic recipe is so treasured that its original form is safeguarded by the Venetian Chamber of Commerce, ensuring that the authentic version endures. Despite these guidelines, each Venetian family often boasts its own cherished rendition, passed down through generations. The version presented here honors the tradition while remaining accessible for modern home cooks, requiring only readily available ingredients.

If you love exploring Italian rice dishes, embark on a journey through our curated risotto collection for further culinary inspiration.

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Ingredients

for 4 servings

Risi e Bisi Ingredients

  • Peas 320 grams
  • Onion 1
  • Parsley (Stem) 4
  • Chicken Broth 2 liter
  • Extra-virgin olive oil 2 table-spoon
  • Salt and Pepper as needed
  • Carnaroli Rice (for Risotto) 320 grams
  • Butter 30 grams
  • Parmesan cheese (Grated) 30 grams

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Preparation

for 4 servings

Step

1

Of 3

Create the Aromatic Pea Base

If using fresh peas, carefully shell them to ensure the sweetest flavor. Peel and finely mince the onion for a delicate yet flavorful base.

Rinse the parsley thoroughly, pluck the leaves, and finely chop for a vibrant herbal boost. Meanwhile, bring your chosen vegetable or chicken broth to a gentle simmer.

In a heavy-bottomed pot, heat extra virgin olive oil and gently sauté the onion over medium heat until translucent and fragrant. Add the shelled peas, stir gently, and season with a pinch of salt and the freshly chopped parsley. Sauté briefly over high heat to intensify the flavors, then pour in a ladle of hot broth.

Once the mixture reaches a gentle boil, reduce the heat, cover the pot, and allow it to cook for approximately 10 minutes. Monitor the mixture, adding more broth if necessary to maintain a moist, soupy consistency.

Step

2

Of 3

Incorporate the Rice for a Creamy Simmer

After the peas have softened, remove the lid and let any excess liquid evaporate. Pour in the Vialone Nano (or Arborio/Carnaroli) rice and stir to coat the grains in the aromatic base.

Toast the rice gently for about a minute, then pour in 4–5 generous ladles of simmering broth. Set a timer according to your rice variety's recommended cooking time, typically 15–18 minutes for risotto rice.

Continue adding hot broth in increments, stirring regularly to coax out the creamy starches. Avoid letting the mixture become too dry—Risi e Bisi should be luxuriously loose, almost like a thick soup rather than a dense risotto.

Step

3

Of 3

Finish with Butter, Parmigiano, and Serve

As soon as the rice is tender yet still al dente, remove the pot from the heat. Add small cubes of cold butter and a generous handful of finely grated Parmigiano Reggiano cheese. Finish with a hearty twist of freshly ground black pepper.

Stir vigorously until the butter and cheese are fully melted and the dish becomes irresistibly creamy. Adjust with extra hot broth as needed to maintain the classic soft, spoonable consistency.

Let the Risi e Bisi rest for a minute to allow the flavors to marry, then serve immediately for the best texture and taste.

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Filippo Bartolotta

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