Saturday, July 20 2024

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!







  • 1 cup rice¬†Arborio,¬†Vialone Nano,¬†Carnaroli¬†or¬†Originario
  • 2 tablespoons¬†Extra Virgin Olive Oil¬†(preferable imported Italian)
  • 2 tablespoons Unsalted Sweet Butter
  • 1/2 cup finely chopped onion
  • 1 clove of fresh garlic, minced
  • Sea Salt and Fresh Ground Black Pepper to taste
  • 2 large leafs fresh Basil chopped
  • 4-6 cups heated Stock
  • 1 cup fresh in season shelled Sweet Peas or frozen Petite Peas
  • 1/2 tablespoon Unfiltered Extra Virgin Olive Oil, to drizzle on top
  • 1/3 cup grated Parmigiano Reggiano cheese, plus some more to top your Risotto




In a deep, sauce pan add your olive oil and butter, bring to temperature over a high heat.
When the butter stops foaming add your onion and garlic, cook it till soft.

Immediately add your rice to the translucent onions and stir with a wooden spoon.
Once the rice is warmed and looks transparent add 1 cup of your heated broth, now starts the continual stirring.


Continue to cook over high heat stirring continuously until all the stock is absorbed.
Add your sweet peas and another cup of heated stock and continue to cook, stir and reduce.
Repeat with the third cup of stock, continue with the process.


You must stir and watch the rice.

Continue to add stock until your rice is al dente, not crunchy.  Do not reduce your Risotto until it is dry.

Right before you’re ready to serve, add your basil and Parmesan cheese and stir it into the Risotto.



Plate your Risotto and then drizzle your extra virgin olive oil on top and finish it with a bit more Parmesan.  Garnish with basil.


When you make this the first time you may feel unsure if you have added enough liquid.  Just remember, you add the liquid in small increments and keep on cooking until it is to a texture you enjoy.


The finished risotto should be creamy with each grain of rice shining like small pearls of goodness!


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