📝 About This Recipe
Hailing from the floating city of Venice, Risi e Bisi is a celebrated spring tradition historically served to the Doge on St. Mark’s Feast Day. This dish sits exquisitely between a thick soup and a creamy risotto, showcasing the delicate sweetness of fresh spring peas and the savory depth of pancetta. It is a vibrant, soul-warming masterpiece that captures the essence of Italian 'cucina povera' elevated to royal standards.
🥗 Ingredients
The Essential Pea Broth
- 2 pounds Fresh English Peas (weighed in the pod; pods reserved for broth)
- 6 cups Water (filtered)
- 1/2 Yellow Onion (rough chopped)
- 5-6 pieces Parsley Stems (reserved from the bunch)
- 1 teaspoon Kosher Salt
The Rice Base
- 1.5 cups Vialone Nano Rice (Arborio may be substituted if necessary)
- 3 ounces Pancetta (finely diced)
- 4 tablespoons Unsalted Butter (divided into two portions)
- 1 tablespoon Extra Virgin Olive Oil (high quality)
- 2 Shallots (minced very finely)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Soave)
The Finishing Touches (Mantecatura)
- 3/4 cup Parmigiano-Reggiano (freshly grated)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Lemon Zest (optional, for brightness)
👨🍳 Instructions
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1
Begin by shelling the peas. Place the bright green peas in a bowl and set aside. Thoroughly wash the empty pods in cold water to remove any grit.
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2
In a large pot, combine the washed pea pods, 6 cups of water, the halved onion, and parsley stems. Bring to a boil, then reduce to a simmer for 20 minutes to create a vibrant green, sweet vegetable stock.
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3
Strain the pea pod broth through a fine-mesh sieve into a clean saucepan. Discard the solids and keep the broth at a bare simmer over low heat throughout the cooking process.
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4
In a wide, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of butter and the olive oil over medium heat. Add the diced pancetta and cook until the fat renders and it becomes slightly crispy, about 4-5 minutes.
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5
Add the minced shallots to the pot with the pancetta. Sauté until translucent and fragrant, but do not let them brown.
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6
Add the rice to the pot. Stir constantly for 2-3 minutes to 'tostatura' or toast the grains. You should hear a slight crackling sound and see the edges of the rice become translucent.
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7
Pour in the white wine. Stir until the liquid is almost completely evaporated and the sharp scent of alcohol has vanished.
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8
Add two ladles of the hot pea pod broth and a pinch of salt. Stir frequently. Unlike a traditional risotto, Risi e Bisi is meant to be more fluid, so don't be afraid of the liquid.
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9
When the liquid is mostly absorbed, add the shelled peas and another two ladles of broth. Continue adding broth one ladle at a time, stirring often to release the rice starches.
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10
Continue this process for about 15-18 minutes. Taste the rice regularly; it should be 'al dente'—tender but with a firm core.
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11
When the rice is cooked, the consistency should be 'all’onda' (like a wave)—soupy enough to flow if you tilt the plate, but thick enough to hold the ingredients together.
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12
Remove the pot from the heat. This is the 'mantecatura' stage. Vigorously stir in the remaining 2 tablespoons of butter and the grated Parmigiano-Reggiano until creamy and glossy.
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13
Fold in the chopped parsley and lemon zest (if using). Season with freshly cracked black pepper and adjust salt to taste.
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14
Cover the pot and let it rest for 2 minutes before serving. This allows the flavors to marry perfectly.
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15
Ladle into warm shallow bowls. The dish should settle flat, not stand in a mound like a standard risotto.
💡 Chef's Tips
Use Vialone Nano rice if you can find it; its ability to absorb liquid while maintaining shape is superior for this specific semi-soupy texture. Never use cold broth! Adding cold liquid shocks the rice and prevents the starches from creating that signature silkiness. If fresh peas are out of season, you can use frozen, but skip the pod-broth step and use a high-quality vegetable stock instead. Don't overcook the peas; they should remain bright green and pop in your mouth, not turn to mush. Adjust the final consistency with a splash more broth right before serving if it looks too thick.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Venetian Soave or a dry Prosecco. Serve with a side of crusty focaccia to mop up the flavorful broth. A light arugula salad with a simple lemon vinaigrette provides a peppery contrast to the sweet peas. Top with an extra dusting of Parmigiano-Reggiano and a tiny drizzle of premium olive oil at the table. For a non-traditional twist, a few mint leaves can be used instead of parsley for extra freshness.