Risi e Bisi
A traditional dish from the Veneto region that sits halfway between a thick soup and a risotto, highlighting the sweetness of fresh peas.
50 min
Medium
Italiana (Véneto)
4 servings
The story behind
Risi e Bisi is a recipe I love for its simplicity and elegance. It is a dish with history, traditionally served on St. Mark's Day in Venice to celebrate spring. What makes it unique is not just the combination of rice and peas, but the use of the pea pods to create a broth full of flavor and color. It is a comforting preparation, creamy yet light, that reminds me that the humblest ingredients, when treated with respect and technique, can become the centerpiece of a festive table.
Instructions
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1Prepare a broth by boiling the pea pods in salted water and strain.
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2Sauté the onion with butter in a large pot until translucent.
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3Add the peas and a little broth; cook for a few minutes before adding the rice.
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4Gradually add the hot broth, stirring constantly until the rice is cooked but firm.
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5Turn off the heat, stir in the remaining butter and cheese, and let it rest for a couple of minutes before serving.
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