Risi e Bisi – which means rice and peas in the dialect spoken in Veneto – is a regional recipe that is something between a risotto and a soup. I must confess that this recipe is also very close to my heart because I grew up with it and every time I prepare it, happy memories come back to my mind.

The origins of this recipe go back to the days of Venetian Republica when on the day of St. Mark, the patron saint of Venice, this dish was offered to the Doge, the highest authority. Rice and peas have a symbolic meaning: rice means fertility and abundance and peas are the most tender of the spring vegetables grown in the gardens of the lagoon at that time. Nowadays it is one of the most popular recipes in Venice, Vicenza and Verona.

This dish contains the aroma and taste of spring in a rather hearty meal. In my family, we make it similar to a risotto, for a dish that is creamy, velvety and delicious.

Why you will love this recipe

– It is one of the classic Italian regional recipes.
– This recipe is gluten-free and is great for YOUR spring dinners.
– It requires a little organization, but the result is delicious.
– You can use the same steps and swap out the vegetables as you go, so you always have a new dish: think seasonal!
– It’s a dish full of nutrients, perfect for a delicious spring meal.

Risi e Bisi Ingredients

Rice: the rice for this recipe needs to be a variety with smaller grains that will hold up while cooking, because you don’t want mushy rice with peas. I would opt for Vialone Nano, a regional variety from the Verona area. This variety of rice is smaller and starchier than Carnaroli and Arborio and absorbs more broth, resulting in a creamier rice. You can learn more about the different types of rice in my post here.

Peas: The traditional recipe calls for fresh peas in their pods. The peas should be shelled from the pods that will be used for the broth.

Onions: the onions will be the base for your risotto and you will use them for the broth. You can also use shallots.

Broth: You will need the pea pods, an onion, 1 teaspoon of salt, and 1 gallon of water. This broth will have a sweet pea flavor and is just perfect to use all the nutrients in the peas and bring the flavor of spring at its best to your dish.

Pancetta (bacon): Italian style, possibly diced. I recommend a variety that is not smoked. It just needs to add a little flavor without overpowering the delicate flavor of the fresh peas.
Mint & Parsley: mint adds freshness to the dish, while parsley reduces the richness and cleanses the palate in preparation for the next bite.

Parmesan, Butter: you need Parmigiano Reggiano and butter to make the rice creamy and give it an extra velvety touch.

Olive oil: can’t be missing. You can use it as a base.

How to prepare Risi e Bisi

1.TO MAKE THE BROTH: Start by shelling the peas because you will use the pods for a simple but flavorful stock. Separate the peas from their pods and set aside. Bring 1 gallon of water to boil, add the pods, some salt and the onion, cut in half. Let it simmer for 10 minutes. Discard the pods and the onion and now you have the broth to make your risotto.

2. TO COOK THE RISOTTO: Chop the onion and set aside. Heat 2 tbsp of EVOO in a pan over low heat, add the onion and cook until become translucent. Add the bacon and let it cook a for 4 minutes, until it releases its fat. Add the rice and let the rice toast slightly before adding 2 cups of broth. As the broth gets absorbed, keep adding 1 or 2 more cups, stirring occasionally (not continuously. Continue for 10-15 minutes. Add the peas, and half of the chopped herbs. Cook for few more minutes until the gran if rice are firm to the tooth. (al dente).

3.TO CREAM THE RISOTTO: Switch off the heat. Please note that during the creaming, the rice will still cook, making it just perfect. If you keep the heat on, the rice will overcook and instead you will have a mushy risotto. Add the butter, followed by the parmesan, and 2 tbsp of broth. Mix until everything is dissolved.

4.TO PLATE YOUR RISOTTO: You can now plate your risotto, sprinkle it with crushed pepper and the chopped herbs. Serve it and as we say in Veneto: MANGIAMANGIA!

Can I use tinned peas or frozen peas?

I imagine not everyone has the time to shell the peas, so here are my recommendations:

Canned peas: definitely a no-go. The texture of canned peas is too mushy and they are completely pureed. You still want to feel those little peas explode in your mouth with every bite. Plus, they’ll turn your risotto pale green. We definitely don’t want that.

Frozen peas: This is a good alternative instead. Look for petit peas, which are smaller and sweeter. They don’t need to be thawed, they cook quickly, and they retain their texture and bright green color. If you use frozen peas, you won’t have the pods for the stock, so use a good vegetable stock.

Risi e Bisi Variations

I wouldn’t make any variations, as this is a regional recipe that should be eaten as is. However, there are some seasonal adjustments you can make to this risotto:

– Zucchini and Summer Squash in the summer.
– Squash and mushrooms in the fall and winter.
– Asparagus and artichokes in spring.

OTHER RECIPES FOR YOU

Creamy Artichoke Risotto

Ricotta Asparagus Pea Pasta

Asparagus Pasta with Ricotta Pea Pesto

Serving and Storing Suggestions

Rice and peas can be served as a main course. You can serve with it a Bright Spring Salad or Roasted Asparagus.

Any risotto is best eaten immediately after preparation. Storing a risotto, or worse, freezing it, changes its texture and consistency. If you have risotto leftover, I recommend you to make Arancini, an Italian street-food from Sicily.

Which wine to pair with Risi e Bisi

If you prefer a white wine, I recommend a Soave from the Veneto region – its spicy notes counterbalance the rich and velvety sauce.

If you like red wine, I would opt for a Valpolicella Classico, always from the Veneto region, with its notes of almond and peppercorns, it goes well with the creamy dish and the aroma of the bacon.