How to make Risi e Bisi

Why cooks start here

Risi e Bisi is cooked the way Veneto cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

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.