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Risi e bisi is the beloved springtime dish of Venice, traditionally served on April 25th for the feast of Saint Mark, the city's patron saint, and presented every year to the Doge of Venice as the first vegetables of spring arrived from the mainland. It occupies a unique place between a risotto and a minestra (soup) - richer and thicker than a broth but looser and more liquid than a classic risotto, with the texture all'onda that flows slowly in the bowl. Pancetta renders its fat to form the cooking base, fresh peas add sweetness and colour, and the dish is finished with the classic mantecatura of cold butter and Parmesan. The tradition dictates using only the most tender young peas of the season, and the empty pods are boiled to enrich the broth. It is one of Venice's most cherished seasonal rituals.
Prep
15 min
Cook
30 min
Total
45 min
Servings
4 srv
Difficulty
Medium
Calories
350 kcal
For 4 serving(s)
Per serving
If using fresh peas in pods, pod the peas and reserve the empty pods. Simmer the pods in 1.5 litres of vegetable broth for 15 minutes, then discard the pods. Keep the broth warm.
Heat a wide saucepan over medium heat. Add the finely diced pancetta and render until golden, about 4-5 minutes. Add the finely diced onion and cook until soft, about 8 minutes.
Add the Arborio rice and toast for 2 minutes, stirring constantly.
Begin adding the warm broth, one ladle at a time, stirring after each addition in the classic risotto technique. After about 10 minutes, add the peas.
Continue adding broth and stirring for a total of 18-20 minutes. Risi e bisi should be more liquid than a risotto - the last ladleful of broth should make it flow slowly in the bowl.
Remove from heat. Beat in the cold butter and Parmesan cheese vigorously. Add the chopped fresh parsley and season with salt.
Serve immediately in warm, shallow bowls with extra Parmesan on the side.
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