{"id":16768,"date":"2026-05-03T12:15:04","date_gmt":"2026-05-03T10:15:04","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/risi-e-bisi-neither-soup-nor-risotto-venetian-rice-with-peas\/"},"modified":"2026-08-24T16:59:42","modified_gmt":"2026-08-24T14:59:42","slug":"risi-e-bisi-neither-soup-nor-risotto-venetian-rice-with-peas","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/risi-e-bisi-neither-soup-nor-risotto-venetian-rice-with-peas\/","title":{"rendered":"Risi e bisi: neither soup nor risotto (Venetian rice with peas)"},"content":{"rendered":"<p>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 <strong>risi e bisi<\/strong>, a historic recipe that the <a href=\"https:\/\/es.wikipedia.org\/wiki\/Dux\">Doge<\/a> himself would share with the Venetian nobility every April 25th to celebrate the feast of Saint Mark and the greatness of the <a href=\"https:\/\/es.wikipedia.org\/wiki\/Rep%C3%BAblica_de_Venecia\">Republic<\/a>. 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.<\/p>\n<p>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&#8217;s get to it!<\/p>\n<hr \/>\n<div class=\"videobox\">\n<h3><strong>Watch the video with all the steps<\/strong><\/h3>\n<p>Below you can watch the video with all the steps of the recipe to prepare <strong>risi e bisi<\/strong> in the easiest way.<br \/>\nAnd if you haven&#8217;t done so yet, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipes.<br \/>\n<strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more recipes, tricks, and special content for lovers of Italian cuisine.<\/p>\n<div id=\"erdyt-6a8ea03d5ae59\" data-id=\"b8BZ8Fh8iAU\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-b8BZ8Fh8iAU-6a8ea03d5ae59\" data-vid=\"b8BZ8Fh8iAU\"   data-src=\"https:\/\/www.youtube.com\/embed\/b8BZ8Fh8iAU?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Risi e bisi: neither soup nor risotto (Venetian rice with peas) ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/b8BZ8Fh8iAU\/hqdefault.jpg\"  alt=\"Risi e bisi: neither soup nor risotto (Venetian rice with peas) ~ Main courses Recipes  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"Risi e bisi: neither soup nor risotto (Venetian rice with peas) - Video\",\"description\":\"Watch the video to discover all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/b8BZ8Fh8iAU\/hqdefault.jpg\",\"uploadDate\":\"2026-05-03T12:15:04+02:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/b8BZ8Fh8iAU?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=b8BZ8Fh8iAU\",\"publisher\":{\"@type\":\"Organization\",\"name\":\"La ragazza col mattarello\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2019\/10\/la_ragazza_col_mattarello_192x192_PWA.png\",\"width\":192,\"height\":192}}}<\/script>\n<\/div>\n<hr \/>\n<h3><strong>Main ingredients<\/strong><\/h3>\n<h4>For 2 people<\/h4>\n<p>&#x23f1; <strong>Preparation time:<\/strong> 25 min<br \/>\n&#x23f1; <strong>Cooking time:<\/strong> 50 min<\/p>\n<ul>\n<li>180 g of rice (vialone nano, carnaroli, or arborio)<\/li>\n<li>900 g of fresh peas with their pods<\/li>\n<li>50 g of pancetta in small cubes<\/li>\n<li>Half a medium onion, very finely chopped<\/li>\n<li>Extra virgin olive oil<\/li>\n<li>Salt and black pepper<\/li>\n<li>15 g of Parmigiano Reggiano (optional)<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.<\/p>\n<p><img  title=\"Risi e bisi: neither soup nor risotto (Venetian rice with peas) ~ Main courses Recipes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15780\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/05\/Risi-e-bisi-ni-sopa-ni-risotto-arroz-con-guisantes-veneciano-1.jpg\"  alt=\"Risi e bisi: neither soup nor risotto (Venetian rice with peas) ~ Main courses Recipes  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/05\/Risi-e-bisi-ni-sopa-ni-risotto-arroz-con-guisantes-veneciano-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/05\/Risi-e-bisi-ni-sopa-ni-risotto-arroz-con-guisantes-veneciano-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/05\/Risi-e-bisi-ni-sopa-ni-risotto-arroz-con-guisantes-veneciano-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<p>&nbsp;<\/p>\n<hr \/>\n<h3><strong>How to prepare risi e bisi: the Venetian rice with peas<\/strong><\/h3>\n<h4><strong>Prepare the pod broth<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>Saut\u00e9 the onion and pancetta<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>Cooking the rice and peas<\/strong><\/h4>\n<p>Add the rice to the saucepan. Although many purists say it is not necessary, <em>la ragazza<\/em> likes to give it a slight &#8220;risottare&#8221; 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.<\/p>\n<h4><strong>The final touch: mantecatura and wave<\/strong><\/h4>\n<p>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 &#8220;wave&#8221; movement. Your historic Venetian dish is ready!<\/p>\n<p>&nbsp;<\/p>\n<hr \/>\n<h3><strong>Tricks and tips for a perfect result<\/strong><\/h3>\n<h4><strong>How to use frozen peas<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>The importance of resting<\/strong><\/h4>\n<p>Before serving, let the dish rest for a minute off the heat after the <em>mantecatura<\/em>. 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.<\/p>\n<h4><strong>Customize your version<\/strong><\/h4>\n<p>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.<\/p>\n<hr \/>\n<div id=\"faq\">\n<h3>Frequently Asked Questions<\/h3>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Why is it said that risi e bisi is not a risotto?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">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.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can you use common rice for this recipe?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">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.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Is it necessary to blend the pods for the broth?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">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.<\/p>\n<\/div>\n<\/div>\n<p><script type=\"application\/ld+json\">\n  {\n    \"@context\": \"https:\/\/schema.org\",\n    \"@type\": \"FAQPage\",\n    \"mainEntity\": [{\n      \"@type\": \"Question\",\n      \"name\": \"Why is it said that risi e bisi is not a risotto?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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.\"\n      }\n    }, {\n      \"@type\": \"Question\",\n      \"name\": \"Can you use common rice for this recipe?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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.\"\n      }\n    }, {\n      \"@type\": \"Question\",\n      \"name\": \"Is it necessary to blend the pods for the broth?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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.\"\n      }\n    }]\n  }\n<\/script><\/p>\n<div style=\"background-color: #f9f9f9; padding: 20px; border-left: 5px solid #c91f1f; margin-bottom: 30px;\">\n<h4 style=\"margin-top: 0;\"><strong>&#x2708;&#xfe0f;&#x1f942; Discover the real Venice with &#8220;Alla Nostra&#8221;<\/strong><\/h4>\n<p>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 <em>bacari<\/em> to try the best <em>cicchetti<\/em> and drink a good <em>ombra<\/em> of wine.<br \/>\nDon&#8217;t miss the full article <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/cicchetti-y-bacari-de-venecia-la-ruta-que-no-te-puedes-perder-2\/\" target=\"_blank\" rel=\"noopener\">with the route you can&#8217;t miss<\/a><\/strong>, take my <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/veneciatourbacari\" target=\"_blank\" rel=\"noopener\">interactive map<\/a><\/strong> for your trip and live the experience with me in the <strong><a href=\"https:\/\/youtu.be\/C28elnljyiY\" target=\"_blank\" rel=\"noopener\">YouTube vlog<\/a><\/strong>.<br \/>\nTo our health!<\/p>\n<\/div>\n<hr \/>\n<h3><strong>Related recipes you will love<\/strong><\/h3>\n<p>If you are passionate about the flavors of Italy and fresh vegetables, don&#8217;t miss these other delights from the blog:<\/p>\n<ul>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/esparragos-a-la-veneta-receta-de-esparragos-blancos-con-salsa-de-huevo\/\" target=\"_new\" rel=\"noopener\">Asparagus alla veneta<\/a><\/strong>: another traditional Venetian wonder ideal for celebrating spring produce.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/pasta-a-la-vignarola-romana-tradicion-autentica-de-primavera\/\" target=\"_new\" rel=\"noopener\">Pasta alla vignarola romana<\/a><\/strong>: a classic and authentic recipe that also makes the most of tender peas.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-con-brocoli-y-anchoas-3\/\" target=\"_new\" rel=\"noopener\">Pasta with broccoli<\/a><\/strong>: a healthy and delicious option, perfect for varying the menu.<\/li>\n<\/ul>\n<hr \/>\n<h3><strong>Enjoy your Venetian risi e bisi!<\/strong><\/h3>\n<p>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.<br \/>\nIf you liked this recipe, <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">subscribe to my YouTube channel<\/a><\/strong> and <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\">Instagram<\/a><\/strong> to discover more secrets of authentic Italian cuisine.<br \/>\nLeave a comment with your impressions and share your photos. I would love to see how they turned out for you!<\/p>\n<p><span style=\"color: #c91f1f;\"><strong>Enjoy your meal!<\/strong><\/span><\/p>\n<hr><div class=\"videobox\"><div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3>The latest video recipes from my channel!<\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\"\n\trole=\"region\"\n\taria-label=\"YouTube videos\"\n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\"\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\"\n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" \n\tdata-colsmobile=\"1\" \n\tdata-num=\"3\" \n\tdata-nummobile=\"3\" \n\tdata-channel-subscribers=\"3.4K subscribers\"\tdata-subscribe-btn=\"1\" \n\tdata-subscribe-btn-text=\"Youtube\" \n\tdata_channel_header_colors 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ragazza col mattarello\" >\n            <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n        <\/a>\n                    <div class=\"sby_play_btn\">\n            <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" d=\"M549.655 124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                <span 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75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                    <\/div>\n                                <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n            <\/a>\n\n                    <\/div>\n    <\/div>\n<\/div><div class=\"sby_item  sby_new sby_transition\" role=\"listitem\" id=\"sby_VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53LnYwMTlkUXVWOFR3\" data-date=\"1786735852\" data-video-id=\"v019dQuV8Tw\">\n    <div class=\"sby_inner_item\">\n        <div class=\"sby_video_thumbnail_wrap sby_item_video_thumbnail_wrap\">\n            <a class=\"sby_video_thumbnail sby_item_video_thumbnail\" 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src='https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/public\/build\/js\/sb-youtube.js'><\/script><\/div>\n    <\/div><\/div><hr><div class=\"centertext\"><h3>The card<\/h3><\/div>\n<p><!-- vrtl-translatium:recipe:start --><\/p>\n<div class=\"vrtl-recipe\" data-recipe-id=\"15786\">\n<h2 class=\"vrtl-recipe__title\">Risi e bisi: Venetian rice with peas<\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"Risi e bisi: neither soup nor risotto (Venetian rice with peas) ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/05\/Risi-e-bisi-ni-sopa-ni-risotto-arroz-con-guisantes-veneciano.jpg\"  alt=\"Risi e bisi: neither soup nor risotto (Venetian rice with peas) ~ Main courses Recipes  ~ La ragazza col mattarello\"  \/><\/figure>\n<div class=\"vrtl-recipe__summary\">The traditional Venetian recipe that is neither soup nor risotto. A soupy rice dish made with fresh peas and a homemade broth from their own pods.<\/div>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Dish<\/span><br \/><span class=\"vrtl-recipe__meta-value\">First course<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cuisine<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Italian<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Preparation time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">25 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cooking time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">50 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Total time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">75 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Servings<\/span><br \/><span class=\"vrtl-recipe__meta-value\">2 <\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Calories<\/span><br \/><span class=\"vrtl-recipe__meta-value\">345 kcal<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Author<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Mia Villar Raurich<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Tags<\/span><br \/><span class=\"vrtl-recipe__meta-value\">zero waste, rice with peas, Italian cuisine, spring, easy recipe, Venetian recipe<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\">Ingredients<\/h3>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">180<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">Vialone Nano, Carnaroli, or Arborio rice<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">900<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">fresh peas in the pod<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">50<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">pancetta or bacon in small cubes<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">\u00bd<\/span> <span class=\"vrtl-recipe__ingredient-name\">medium onion, very finely chopped<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">extra virgin olive oil<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">salt to taste<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">black pepper to taste<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">15<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">Parmigiano Reggiano<\/span> <span class=\"vrtl-recipe__ingredient-note\">optional<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">water for the pod broth<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\">Instructions<\/h3>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Shell the peas and separate the peas from the pods<\/li>\n<li class=\"vrtl-recipe__step\">Remove the strings from the pods and wash them well<\/li>\n<li class=\"vrtl-recipe__step\">Boil the pods with a piece of onion and salt for 40 minutes<\/li>\n<li class=\"vrtl-recipe__step\">Blend the pods with the broth and strain to obtain a green broth<\/li>\n<li class=\"vrtl-recipe__step\">Saut\u00e9 the chopped onion in a pot with olive oil<\/li>\n<li class=\"vrtl-recipe__step\">Add the pancetta and brown gently<\/li>\n<li class=\"vrtl-recipe__step\">Incorporate the rice and stir for a minute to combine<\/li>\n<li class=\"vrtl-recipe__step\">Add the hot pod broth little by little, keeping the rice soupy<\/li>\n<li class=\"vrtl-recipe__step\">Add the fresh peas when there are 2 minutes left to finish<\/li>\n<li class=\"vrtl-recipe__step\">Turn off the heat and finish with olive oil, pepper, and optional cheese<\/li>\n<li class=\"vrtl-recipe__step\">Serve immediately<\/li>\n<\/ol>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\">Video<\/h3>\n<div class=\"vrtl-recipe__video\"><iframe src=\"https:\/\/www.youtube.com\/embed\/b8BZ8Fh8iAU\" width=\"560\" height=\"315\" frameborder=\"0\" loading=\"lazy\" allowfullscreen allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\"><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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&#8217;s get to it! Watch the video with all the steps Below you can watch the video with all the steps of the recipe to prepare risi e bisi in the easiest way. And if you haven&#8217;t done so yet, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipes. Don&#8217;t forget to follow me on Instagram! There I share more recipes, tricks, and special content for lovers of Italian cuisine. Main ingredients For 2 people &#x23f1; Preparation time: 25 min &#x23f1; 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. &nbsp; 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. Saut\u00e9 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 &#8220;risottare&#8221; 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 &#8220;wave&#8221; movement. Your historic Venetian dish is ready! &nbsp; 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. &#x2708;&#xfe0f;&#x1f942; Discover the real Venice with &#8220;Alla Nostra&#8221; 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&#8217;t miss the full article with the route you can&#8217;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&#8217;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! Risi e bisi: Venetian rice with peas The traditional Venetian recipe that is neither soup nor risotto. A soupy rice dish made with fresh peas and a homemade broth from their own pods. DishFirst course CuisineItalian Preparation time25 minutes Cooking time50 minutes Total time75 minutes Servings2 Calories345 kcal AuthorMia Villar Raurich Tagszero waste, rice with peas, Italian cuisine, spring, easy recipe, Venetian recipe Ingredients 180 g Vialone Nano, Carnaroli, or Arborio rice 900 g fresh peas in the pod 50 g pancetta or bacon in small cubes \u00bd 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 Saut\u00e9 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<\/p>\n","protected":false},"author":1,"featured_media":15785,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[390,389],"tags":[2845,3108,2433,2829,2820],"class_list":["post-16768","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-courses","category-recipes","tag-onion-4","tag-pancetta","tag-parmigiano-reggiano","tag-peas-2","tag-rice-2"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Risi e bisi: neither soup nor risotto (Venetian rice with peas) ~ La ragazza col mattarello<\/title>\n<meta name=\"description\" content=\"The authentic Venetian risi e bisi: the genuine recipe with fresh peas and rice. 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