Veneto Rice
Risi e Bisi
Make risi e bisi with rice, peas, onion, broth, pancetta, butter, and Parmigiano for a Venetian spring dish.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
- Level
- Easy
Instructions
- Cook onion and pancetta, if using, in a little butter until soft.
- Add peas and a ladle of broth, then simmer until the peas are tender.
- Stir in the rice and cook it like a loose risotto, adding broth gradually.
- Keep the texture soupier than standard risotto.
- When the rice is al dente, remove the pot from the heat.
- Stir in butter, Parmigiano, parsley, and black pepper.
- Serve in shallow bowls with enough broth to move around the rice.
This risi e bisi recipe sits between risotto and soup: rice and peas in a soft, brothy Venetian spring dish. The texture should be loose enough to spoon, not mound.
Why This Risi e Bisi Recipe Works
Cooking the rice directly with the peas lets the starch enrich the broth. A final mantecare with butter and cheese gives body without making the dish stiff.
Key Tips
- Use sweet peas; frozen peas are better than tired fresh ones.
- Stop before the broth disappears because risi e bisi should be loose.
- Add parsley at the end for a clean finish.
Variations and Serving Ideas
The same technique helps when you want Venetian rice and peas, Italian pea risotto soup, and rice with peas. Keep the character of Risi e Bisi in mind: choose good ingredients, control texture, and serve the dish when its flavor and texture are at their best.
Veneto Rice peasricevenetianspring
