Risi e Bisi: Venetian Rice and Peas

Risi e bisi is not quite risotto and not quite soup. The rice should be soft and creamy, but still loose enough to move on the plate.

The dish works best when the peas taste sweet and the broth carries their flavour, so the rice absorbs more than plain water.

The Texture That Makes Risi e Bisi Different

Classic risotto is usually tighter. Risi e bisi needs a little more liquid, because the pleasure is in the soft rice, sweet peas and spoonable broth meeting together.

If using fresh peas, simmering the pods briefly can give the cooking liquid extra flavour. Frozen peas also work when they are good quality.

Ingredients for Risi e Bisi

• 320 g risotto rice – Vialone Nano or Carnaroli both work well
• 350 g peas – fresh or frozen
• 1 small onion – finely chopped
• 1.2 litres light vegetable broth – kept hot
• 40 g butter
• Extra virgin olive oil
• Parmesan – finely grated
• Salt and black pepper

Cook the Rice Loose, Not Dry

1. Soften the onion.
   Cook the onion gently with olive oil and a little butter until sweet and translucent.
2. Add peas and rice.
   Stir in the peas, then add the rice and let it warm through for a minute.
3. Add hot broth gradually.
   Add broth in ladles, stirring often. Keep the mixture looser than risotto.
4. Finish creamy.
   When the rice is tender, turn off the heat and stir in butter, Parmesan and black pepper.

Small Details for Better Risi e Bisi

• Keep the broth gentle.
  A heavy stock can hide the sweetness of the peas.
• Do not let it stiffen.
  Add a splash of hot broth before serving if the rice tightens.
• Use Parmesan with restraint.
  It should season the dish, not make it heavy.

Serving Risi e Bisi

Serve immediately in warm bowls. It should be creamy, green and spoonable, with a little black pepper over the top.

More Veneto Recipes

Continue with Venetian Salt Cod Stew, Venetian Anchovy Pasta.