Risi e Bisi – Traditional Venetian Rice and Peas

Recipe by Laura Cerruti Quara of Italian Kitchen Confessions.

Risi e Bisi is a traditional Venetian dish made with rice and sweet peas, with a creamy consistency that falls somewhere between a risotto and a soup. A classic of springtime cooking in Veneto, it celebrates fresh peas when they are at their sweetest and most tender.

The dish has deep roots in Venice, where it was traditionally served to the Doge on April 25, the Feast of St. Mark, the city’s patron saint. For Laura, whose family roots are in Veneto, Risi e Bisi is also a dish tied to childhood and family—a simple recipe that brings back the flavors and memories of home.

Risi e Bisi (Rice and Peas)

Course: Main Course
Cuisine: Italian
Region: Veneto
Difficulty: Moderate
Servings: 4

Ingredients

For the Pea Broth

• Pea pods from the fresh peas
• 1 onion, cut in half
• 1 teaspoon salt
• 1 gallon water

For the Risi e Bisi

• 1⅓ cups Vialone Nano rice
• ½ cup Italian pancetta, diced
• ⅔ cup fresh peas, shelled
• 1 cup onion, chopped
• 3 tablespoons Parmigiano Reggiano, grated
• 3 tablespoons butter
• 2 tablespoons parsley, chopped
• 2 tablespoons mint, chopped
• 2 tablespoons extra virgin olive oil
• Freshly ground black pepper, for serving

Instructions

Make the Pea Broth

1. Shell the fresh peas and set the peas aside for the Risi e Bisi. Wash the empty pods thoroughly.
2. Place the pea pods in a large pot with the onion, salt and water. Bring to a boil, then reduce the heat and simmer for about 30 minutes.
3. Strain the broth, discarding the pods and onion. Keep the broth warm over low heat while you prepare the rice.

Cook the Risi e Bisi

1. Heat the extra virgin olive oil and 1 tablespoon of the butter in a large saucepan over medium heat.
2. Add the chopped onion and pancetta and cook gently until the onion is soft and translucent.
3. Add the fresh peas and cook for a few minutes, stirring occasionally.
4. Add the Vialone Nano rice and stir well to coat the grains with the mixture.
5. Begin adding the warm pea broth gradually, stirring frequently and allowing the rice to absorb the liquid before adding more.
6. Continue cooking and adding broth until the rice is tender but still slightly firm at the center. Risi e Bisi should remain looser and more fluid than a traditional risotto.

Finish & Serve

1. Remove the pan from the heat and stir in the remaining butter, grated Parmigiano Reggiano, chopped parsley and mint.
2. Adjust the consistency with a little additional warm pea broth if necessary. The finished dish should be creamy and slightly soupy rather than thick.
3. Divide among warm bowls and finish with freshly ground black pepper. Serve immediately.

Laura’s Notes

Why Vialone Nano?

Vialone Nano is traditionally used for Risi e Bisi and is especially well suited to this dish. Its smaller grains release plenty of starch while absorbing the flavorful pea broth, helping create the creamy, fluid consistency that distinguishes Risi e Bisi from a traditional risotto.

Don’t Throw Away the Pea Pods

When using fresh peas, the pods are an important part of the recipe. Simmering them creates a delicate, naturally sweet broth that reinforces the flavor of the peas throughout the dish.

Getting the Consistency Right

Risi e Bisi should be creamier and looser than risotto, but not quite a soup. Keep some warm pea broth on hand until the very end so you can adjust the consistency just before serving.

Fresh Peas Make a Difference

This dish is traditionally associated with spring, when fresh peas are young and sweet. When they are available, fresh peas give Risi e Bisi its characteristic delicate sweetness and make it possible to use the pods for the broth as well.

Shop the Ingredients

The quality of a few simple ingredients makes all the difference in Risi e Bisi. Look for authentic Italian rice, Parmigiano Reggiano, pancetta and a good extra virgin olive oil to bring the traditional flavors of Veneto to your kitchen.

Vialone Nano Rice (can be substituted with Carnaroli or Arborio)
Its small, starch-rich grains are ideal for achieving the creamy, fluid texture characteristic of Risi e Bisi.

Parmigiano Reggiano
Adds savory depth and richness when stirred into the rice at the end of cooking.

Italian Pancetta
Provides a delicate cured-pork flavor that complements the sweetness of the peas without overpowering them.

Extra Virgin Olive Oil
Used to gently cook the aromatics and build the flavor base of the dish.

About Laura

Laura Cerruti Quara is the creator behind Italian Kitchen Confessions, where she shares authentic Italian recipes, regional traditions and the stories behind them.

Meet Laura →