Venetian Rice and Peas

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Risi e Bisi is a classic Venetian spring dish traditionally served on April 25th, Saint Mark's Day. Served somewhere between a soup and a creamy risotto, it celebrates sweet spring peas with Vialone Nano rice, pancetta, and a generous mantecatura of butter and Parmesan. The texture should be all'onda—loose and flowing, like gentle waves, when you shake the plate.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 19 gFat
• 8 gSaturated Fat
• 58 gCarbs
• 6 gFiber
• 7 gSugar
• 17 gProtein
• 640 mgSodium
• 480 mgPotassium
• 190 mgCalcium
• 3 mgIron
• 22 mgVitamin C
• 420 mcgVitamin A

Ingredients

For the rice and peas

• 1 1/2 cups (300 g) Vialone Nano or Carnaroli rice
• 2 cups (280 g) fresh shelled peas (or frozen, thawed)
• 4 cups (950 ml) warm light chicken or vegetable broth
• 3 oz (85 g) pancetta, finely diced
• 1 medium shallot, finely minced
• 2 garlic cloves, finely minced (optional)
• 3 tbsp unsalted butter, divided
• 2 tbsp extra-virgin olive oil
• 1/3 cup (30 g) freshly grated Parmesan-Reggiano
• 2 tbsp chopped fresh flat-leaf parsley
• 1 tsp fine sea salt, plus more to taste
• Freshly cracked black pepper, to taste

Directions

1. Warm the broth in a small saucepan and keep it at a gentle simmer throughout cooking; season lightly with salt.
2. In a wide heavy skillet or Dutch oven, heat the olive oil with 1 tablespoon of butter over medium heat. Add the pancetta and cook for 3-4 minutes until the fat renders and pieces turn lightly golden.
3. Stir in the shallot and garlic (if using) and cook for 2 minutes until softened and translucent, taking care not to brown them.
4. Add the rice and toast for 1-2 minutes, stirring until the grains turn translucent at the edges and click against the pan.
5. Pour in enough hot broth to just cover the rice (about 1 1/2 cups) and add the peas. Simmer gently, stirring often and adding more hot broth a ladle at a time as it is absorbed, for about 15-18 minutes until the rice is tender and the consistency is loose and creamy—soupier than a typical risotto.
6. Remove from the heat and stir in the remaining 2 tablespoons of butter and the grated Parmesan; beat vigorously for 30 seconds to create a silky, wave-like texture. Cover and rest 2 minutes.
7. Season to taste with salt and pepper, then spoon into shallow bowls, allowing the rice to ripple when the bowl is tapped. Finish with a sprinkle of parsley and an extra grating of Parmesan before serving immediately.

Cook’s Notes

• Authentic Risi e Bisi should be wetter than risotto—if it tightens up while resting, loosen with a splash of warm broth before serving.
• Use fresh peas in spring for the sweetest flavor; frozen petit pois are an excellent substitute and need no extra cooking time beyond what the rice requires.
• Vialone Nano rice is traditional in Venice because its short, plump grains absorb liquid beautifully while maintaining a creamy texture; Carnaroli is a fine substitute.
• Avoid strong cheeses; only genuine Parmigiano-Reggiano gives the right delicate, salty finish.
• A small handful of pea shoots or torn basil stirred in at the end adds a bright, spring-green note.

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