Risi e Bisi

a timeless classic Venetian dish

“Risi e Bisi“, is a traditional ancient Venetian recipe perfect for the Spring season when you can find the first sweet new peas.

Once it was prepared only during the Doges' feasts but nowadays it should be prepared only when it is possible to find the new peas, called "mangiatutto". 

It is important to use new peas because the pods - which are young and tender - are also used for this recipe to make an excellent, bright green broth that is used to bring the rice to cook.

The peculiarity of almost all Venetian risottos is that they are actually somewhere between a risotto and a soup; the secret to making them perfect is to leave them soft, all’onda, as the Italians say.

I posted a reel on Instagram of this recipe, check it out here!

RISI E BISI

Ingredients:
(Serves 4)

• 380 g rice (Carnaroli or Vialone Nano)

• 1,5 kg of shelled peas (keep the pods aside to make the broth!)

• 1 white onion

• 100 g minced lean bacon (or else diced raw ham)

• 1 handful of fresh parsley

• 1 glass of dry white wine

• 1 knob of butter

• Grated Parmesan

• Salt and black pepper

Instructions:

1. Wash the peas with the pods, then peel and scoop the peas into a bowl.

2. With the pods make a broth by boiling them in 1 1/2 quarts of salted water for about 30 minutes.  Strain the broth through a strainer, squeezing out the pods.

3. Slice the onion and fry it lightly together with minced lean bacon into enough oil and butter.
   When the onion is golden add the rice and leave to flavor, then add with wine and let it evaporate completely.

4. Thin with some green stock, made of the pea pods.
   Bring the rice halfway through cooking time, adding the broth a little at a time, then add the peas and chopped parsley.

5. Keep cooking the rice, adding as much broth as necessary. When the rice is chewy but not soft, turn off the stove and flavor it with a knob of butter and grated parmesan. You can add some black freshly ground pepper if you like.