📝 About This Recipe
Hailing from the heart of Venice, Risi e Bisi is a celebrated historical dish traditionally served to the Doge on St. Mark’s Feast Day. Somewhere between a thick soup and a creamy risotto, this naturally gluten-free masterpiece captures the essence of spring with sweet, tender peas and silky Vialone Nano rice. It is a vibrant, comforting bowl that celebrates the humble pea in its entirety, offering a sophisticated balance of salty pancetta and fresh garden herbs.
🥗 Ingredients
The Aromatic Base
- 2 tablespoons Extra virgin olive oil (high quality)
- 2 tablespoons Unsalted butter (divided into two 1-tbsp portions)
- 2 ounces Pancetta (finely diced)
- 2 Shallots (very finely minced)
- 1 Garlic clove (grated or crushed)
The Rice and Peas
- 1.5 cups Vialone Nano or Arborio rice (do not rinse)
- 2 cups Fresh English peas (shelled; frozen peas can be substituted)
- 1/2 cup Dry white wine (such as Pinot Grigio or Soave)
The Liquid Gold
- 5-6 cups Vegetable or Chicken stock (low sodium, kept at a simmer)
- all Pea pods (reserved from shelling for extra flavor in the stock)
The Finish
- 3/4 cup Parmigiano-Reggiano (freshly grated)
- 1/4 cup Fresh Italian parsley (finely chopped)
- 5-6 leaves Fresh mint leaves (torn or chiffonade)
- to taste Sea salt
- to taste Black pepper (freshly cracked)
- 1/2 teaspoon Lemon zest (optional for brightness)
👨🍳 Instructions
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1
If using fresh peas, shell them and place the empty pods into a saucepan with your stock. Simmer the pods in the stock for 15 minutes to infuse a deep pea flavor, then strain and keep the stock warm on low heat.
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2
In a heavy-bottomed pot or a wide Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat.
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3
Add the diced pancetta and cook for 3-4 minutes until the fat has rendered and the edges are just beginning to turn golden and crisp.
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4
Stir in the minced shallots. Sauté for 3 minutes until translucent and soft, being careful not to brown them. Add the garlic and cook for 30 seconds until fragrant.
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5
Increase the heat slightly and add the rice. Toast the rice for 2-3 minutes, stirring constantly, until the edges of the grains look translucent and you smell a nutty aroma.
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6
Deglaze the pan with the white wine. Use a wooden spoon to scrape up any browned bits from the bottom. Let the wine simmer until it has almost completely evaporated.
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7
Add the fresh peas to the rice mixture and stir to combine.
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8
Begin adding the warm stock one ladle at a time. Stir frequently; this agitation releases the starch from the rice, creating the signature creamy texture.
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9
Wait until the rice has absorbed most of the liquid before adding the next ladle. Continue this process for about 15-18 minutes.
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10
The goal for Risi e Bisi is 'all’onda' (wavy)—it should be looser than a standard risotto but thicker than a soup. Stop adding stock when the rice is al dente (tender with a slight bite).
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11
Remove the pot from the heat. This is the 'mantecatura' phase. Stir in the remaining 1 tablespoon of butter and the grated Parmigiano-Reggiano vigorously.
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12
Fold in the chopped parsley, mint, and lemon zest. Season with sea salt and freshly cracked black pepper to taste.
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13
Cover the pot and let it rest for 2 minutes before serving. This allows the flavors to meld and the texture to settle into its perfect, silky state.
💡 Chef's Tips
Always use warm stock; adding cold liquid shocks the rice and prevents it from releasing starch properly. Vialone Nano rice is the traditional choice for this dish as it absorbs more liquid than Arborio, creating the perfect 'soupy' consistency. If using frozen peas, do not thaw them; add them directly to the rice mid-way through cooking to preserve their bright green color. Don't skip the rest period at the end; those two minutes are crucial for the rice to achieve the perfect final texture. Taste for salt only at the very end, as the pancetta and Parmesan provide a significant amount of saltiness.
🍽️ Serving Suggestions
Serve in shallow warmed bowls to maintain the temperature of the rice. Pair with a crisp, chilled glass of Soave or Prosecco to cut through the creaminess. Top with a few extra shavings of Parmigiano-Reggiano and a tiny drizzle of premium olive oil. Accompany with a simple side of roasted asparagus or a bitter radicchio salad for contrast. A piece of gluten-free crusty bread is perfect for mopping up the flavorful liquid at the bottom of the bowl.