RISOTTO WITH SWEET PEAS (RISI & BISI)

Risi e Bisi is a rice and pea dish traditional to the Veneto region, particularly the cities of Venice and Vicenza.

This dish is very special because it is exactly halfway between a Risotto ai Piselli and a Riso e Piselli soup.

The history of Risi e Bisi and its origin are completely unknown, but it is said that it was a tradition in the city of Venice to offer Risi e Bisi to the Doge on the occasion of St. Mark, the city’s patron saint, which falls on April 25.

The only certain thing we know for sure is that the Original Recipe of Risi e Bisi is filed with the Venice Chamber of Commerce in the name of Scorzè, a Venetian town that claims paternity.

And it is precisely this recipe that we are going to discover together today!

Why You’ll Love This Recipe

• Authentic Venetian Tradition: A dish once served to the Doge of Venice on St. Mark’s Day.
• Perfect Texture: Creamy yet not too thick, with each grain of rice beautifully cooked.
• Fresh and Seasonal: Highlights the sweetness of fresh peas and the aromatic touch of basil.
• Comforting and Elegant: Ideal as a first course or a light main meal.

Cooking Time

• Preparation Time: 10 minutes
• Cooking Time: 30 minutes
• Total Time: 40 minutes
• Servings: 4

Ingredients

For the Risi e Bisi:

• 1 cup rice (Arborio, Vialone Nano, Carnaroli, or Originario)
• 2 tbsp extra virgin olive oil
• 2 tbsp unsalted butter
• 1/2 cup finely chopped onion
• 1 clove fresh garlic, minced
• Sea salt and freshly ground black pepper, to taste
• 2 large basil leaves, chopped
• 4–6 cups heated stock (vegetable or chicken)
• 1 cup fresh shelled sweet peas or frozen petite peas
• 1/3 cup grated Parmigiano Reggiano cheese, plus extra for garnish
• 1/2 tbsp unfiltered extra virgin olive oil, for drizzling

Step-by-Step Method

1. Prepare the Base

• In a deep saucepan, heat olive oil and butter over medium-high heat.
• Once the butter stops foaming, add the finely chopped onion and minced garlic.
• Sauté until soft and translucent, about 3-5 minutes.

2. Toast the Rice

• Add the rice to the pan with the onion and garlic, stirring with a wooden spoon.
• Cook for about 2 minutes until the rice is slightly translucent around the edges.

3. Begin Adding Stock

• Add 1 cup of heated stock and stir continuously.
• Cook over medium-high heat until the stock is absorbed.

4. Incorporate the Peas

• Add the sweet peas and another cup of stock.
• Continue the process of stirring and reducing, ensuring the rice absorbs the liquid.

5. Finish Cooking

• Repeat with additional stock until the rice is al dente, tender but firm.
• The mixture should remain creamy—avoid letting it dry out.

6. Add Flavor

• Stir in the chopped basil and grated Parmigiano Reggiano.
• Adjust seasoning with salt and freshly ground black pepper.

7. Plate and Garnish

• Plate the Risi e Bisi and drizzle with unfiltered extra virgin olive oil.
• Sprinkle with additional grated Parmigiano Reggiano and garnish with fresh basil leaves.

Tips for Success

• Stock Temperature: Always use warm stock to maintain the cooking temperature.
• Stirring: Stir consistently to release starch from the rice, creating a creamy texture.
• Fresh Peas: Use fresh, in-season peas for the best flavor; frozen peas work as a convenient substitute.
• Balance Liquid: Add stock in small increments to ensure the risotto is creamy, not soupy or dry.

Nutritional Facts (Per Serving)

Final Touch

Enjoy the creamy richness of Risi e Bisi, a dish where every grain of rice glistens with flavor and each bite carries the fresh sweetness of spring peas. Perfect for a cozy dinner or as part of an Italian feast. Buon appetito! 🌿🍚