Have you ever felt that a dish can contain all the freshness of a season? In Venice, when the fields fill with green, there is a tradition that celebrates spring like no other. We are talking about risi e bisi, a historic recipe that the Doge himself would share with the Venetian nobility every April 25th to celebrate the feast of Saint Mark and the greatness of the Republic. It is a magical preparation because it breaks the rules: it is neither a brothy soup nor a traditional risotto. It is a unique experience that today we are going to prepare while respecting the produce to the fullest.
What makes this recipe so special is the use of fresh peas in their entirety. We will not only use the sweet peas, but we will also take advantage of the pods to create a broth with an incredible herbaceous flavor, following those waste-reduction tricks that our grandmothers already mastered. Although in Italy there is much debate about whether it should contain pancetta or if the texture should be more or less dense, here I will show you my favorite version: balanced and spring-like. Let’s get to it!
Index
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Main ingredients
For 2 people
⏱ Preparation time: 25 min
⏱ Cooking time: 50 min
- 180 g of rice (vialone nano, carnaroli, or arborio)
- 900 g of fresh peas with their pods
- 50 g of pancetta in small cubes
- Half a medium onion, very finely chopped
- Extra virgin olive oil
- Salt and black pepper
- 15 g of Parmigiano Reggiano (optional)
Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.
How to prepare risi e bisi: the Venetian rice with peas
Prepare the pod broth
First, take care of the peas. Cut the ends of the pods, remove the strings, and shell the sweet peas, setting them aside for the end. In a pot, place the cleaned pods with a little onion and cover with water and a pinch of salt. Let it simmer over low heat for about thirty to forty minutes. Afterward, blend the broth and pods with an immersion blender and strain it well. You will obtain a broth with a vibrant green color, which is the true secret of this recipe.
Sauté the onion and pancetta
In a saucepan, heat a drizzle of extra virgin olive oil and add the very finely chopped onion. Let it sweat slowly until it is translucent. Then, add the diced pancetta. Although it is optional, the pancetta adds a fantastic touch of flavor that complements the sweetness of the vegetable. Cook for a couple of minutes until the pancetta releases its aroma and is slightly golden.
Cooking the rice and peas
Add the rice to the saucepan. Although many purists say it is not necessary, la ragazza likes to give it a slight “risottare” touch so that the grain releases its starch. Start adding the hot pod broth, little by little, as if it were a risotto but always maintaining a more fluid texture. When there are only two minutes left for the rice to be al dente, add the fresh peas. By adding them at the end, we maintain their color and crunchy texture without them getting mushy.
The final touch: mantecatura and wave
Finally, when the rice is ready and still brothy, turn off the heat. Add a drizzle of raw olive oil, freshly ground black pepper, and, if you like, a little Parmigiano Reggiano. Stir vigorously to combine the flavors and achieve that “wave” movement. Your historic Venetian dish is ready!
Tricks and tips for a perfect result
How to use frozen peas
If you cannot find fresh peas, you can use frozen ones. In that case, skip the pod broth step and use a good vegetable broth. Add the frozen peas directly halfway through the rice cooking time so they cook correctly without losing their shape.
The importance of resting
Before serving, let the dish rest for a minute off the heat after the mantecatura. This will allow the flavors to settle and the rice to absorb just the right amount of broth to achieve that unique consistency that is neither soup nor risotto.
Customize your version
If you prefer a lighter or vegan version, simply omit the pancetta and cheese. The flavor of the pod broth is so powerful and delicious that the dish will still be a spring wonder full of nuances.
Frequently Asked Questions
Why is it said that risi e bisi is not a risotto?
Unlike the classic risotto which is creamy and dry, risi e bisi should be brothy, almost like a thick soup but with the structure of the Italian rice well present.
Can you use common rice for this recipe?
The ideal is to use varieties like vialone nano or carnaroli because they release the necessary starch to give body to the broth without falling apart during cooking.
Is it necessary to blend the pods for the broth?
It is not strictly mandatory, but by doing so you extract all the juice and color from the peas, achieving a much more aromatic and visually attractive dish.
✈️🥂 Discover the real Venice with “Alla Nostra”
If you have fallen in love with the history of this recipe and plan to visit the city, you have to know my route to eat like an authentic Venetian. Fleeing from tourist traps, we go to bacari to try the best cicchetti and drink a good ombra of wine.
Don’t miss the full article with the route you can’t miss, take my interactive map for your trip and live the experience with me in the YouTube vlog.
To our health!
Related recipes you will love
If you are passionate about the flavors of Italy and fresh vegetables, don’t miss these other delights from the blog:
- Asparagus alla veneta: another traditional Venetian wonder ideal for celebrating spring produce.
- Pasta alla vignarola romana: a classic and authentic recipe that also makes the most of tender peas.
- Pasta with broccoli: a healthy and delicious option, perfect for varying the menu.
Enjoy your Venetian risi e bisi!
Preparing this recipe is the best way to honor tradition and enjoy such an incredible seasonal product as peas. Dare to cook it at home and tell me in the comments if you have managed to achieve that perfect point of creaminess.
If you liked this recipe, subscribe to my YouTube channel and Instagram to discover more secrets of authentic Italian cuisine.
Leave a comment with your impressions and share your photos. I would love to see how they turned out for you!
Enjoy your meal!
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The card
Risi e bisi: Venetian rice with peas
Ingredients
- 180 g Vialone Nano, Carnaroli, or Arborio rice
- 900 g fresh peas in the pod
- 50 g pancetta or bacon in small cubes
- ½ medium onion, very finely chopped
- extra virgin olive oil
- salt to taste
- black pepper to taste
- 15 g Parmigiano Reggiano optional
- water for the pod broth
Instructions
- Shell the peas and separate the peas from the pods
- Remove the strings from the pods and wash them well
- Boil the pods with a piece of onion and salt for 40 minutes
- Blend the pods with the broth and strain to obtain a green broth
- Sauté the chopped onion in a pot with olive oil
- Add the pancetta and brown gently
- Incorporate the rice and stir for a minute to combine
- Add the hot pod broth little by little, keeping the rice soupy
- Add the fresh peas when there are 2 minutes left to finish
- Turn off the heat and finish with olive oil, pepper, and optional cheese
- Serve immediately
Video
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