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Risi e Bisi

Serves 4 to 6 Entree rice, Pasta & Rice

Risi e Bisi

Risi e Bisi hails from the Veneto region, where it's traditionally savored on St. Mark’s Day, a celebration honoring Venice’s patron saint. This dish epitomizes the simple yet profound culinary philosophy of the area, where local ingredients are allowed to shine without unnecessary embellishments. At its core, it captures the essence of spring with fresh peas and the lushness of Vialone Nano rice.

When prepared correctly, Risi e Bisi should evoke the freshness of the garden, with each grain of rice absorbing the delicate flavors of the broth and the sweetness of the peas. The Parmigiano-Reggiano adds a creamy depth, while the parsley brings a light, herbal brightness. It's a dish best enjoyed with nothing more than a good spoon and a moment to savor its comforting simplicity.

Ingredients

  • 320 gVialone Nano rice
  • 400 gfresh peas
  • 1 Lvegetable broth — warm
  • 1onion — finely minced
  • 80 gParmigiano-Reggiano — grated
  • 4 tbspunsalted butter
  • 3 tbspflat-leaf parsley — chopped
  • to tastefine sea salt

Method

  1. Start by finely chopping 1 onion. In a large, heavy-bottomed pot, melt 2 tablespoons of unsalted butter over medium heat. Once the butter is melted and begins to foam, add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes. This will form the aromatic base of your dish.
  2. Add 320 g of Vialone Nano rice to the pot with the softened onion. Stir the rice continuously for about 2-3 minutes, ensuring each grain is coated with butter. You'll know the rice is ready when the edges of the grains turn translucent, signaling it's been properly toasted.
  3. Meanwhile, in a separate saucepan, bring 1 L of vegetable broth to a gentle simmer. Keep it hot but not boiling, as you'll need it to gradually cook the rice.
  4. Begin adding the hot vegetable broth to the rice mixture, one ladle at a time. Stir the rice constantly, allowing each ladleful of broth to be absorbed before adding the next. This slow addition of broth helps the rice release its starch, creating a creamy texture. Continue this process until the rice is creamy but still al dente, which should take about 18-20 minutes.
  5. When the rice is almost done, add 400 g of fresh peas to the pot. Stir them in gently, allowing them to cook for the last few minutes. The peas should be bright green and tender, adding a fresh sweetness to the dish.
  6. Once the rice is cooked to your liking, remove the pot from the heat. Stir in the remaining 2 tablespoons of unsalted butter and 80 g of grated Parmigiano-Reggiano. This will enrich the dish, giving it a luxurious finish. Season with fine sea salt to taste, remembering that the cheese will add some saltiness as well.
  7. Chop 3 tablespoons of flat-leaf parsley and fold it into the rice just before serving. This will add a burst of color and a fresh, herbal note to the dish.
  8. Serve the Risi e Bisi immediately in warm bowls. The texture should be loose and creamy, almost like a thick soup, which is characteristic of this Venetian classic. Enjoy it as a comforting, hearty meal.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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