📝 About This Recipe
A celebrated Venetian classic, Risi e Bisi is the perfect bridge between a thick soup and a creamy risotto, traditionally served to the Doges of Venice to celebrate the arrival of spring. This vibrant dish showcases the humble garden pea in two ways: using the sweet, tender pearls and a savory broth infused with the pods for maximum flavor. It is a comforting, silky bowl of bright green goodness that captures the essence of authentic Italian seasonal cooking.
🥗 Ingredients
The Pea Pod Stock
- 2 lbs Fresh English Peas (in pods) (to yield approximately 2 cups of shelled peas)
- 6 cups Water (filtered)
- 1/2 piece Yellow Onion (unpeeled and left whole)
- 1 small bunch Flat-leaf Parsley Stems (reserved from the leaves used later)
- 1 teaspoon Sea Salt
The Risotto Base
- 1.5 cups Vialone Nano or Arborio Rice (do not rinse the rice)
- 4 tablespoons Unsalted Butter (divided into two portions)
- 1 tablespoon Extra Virgin Olive Oil
- 3 ounces Pancetta (finely diced)
- 2 pieces Shallots (minced very finely)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Soave)
Finishing Touches
- 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 a bright finish)
👨🍳 Instructions
-
1
Begin by shelling the fresh peas. Place the peas in a bowl and set aside. Thoroughly rinse the empty pods in cold water to remove any grit.
-
2
In a large pot, combine the rinsed pea pods, 6 cups of water, the onion half, and parsley stems. Bring to a boil, then reduce heat and simmer uncovered for about 20-30 minutes to create a vibrant green stock.
-
3
Strain the stock through a fine-mesh sieve into a clean saucepan, discarding the solids. Season with a pinch of salt and keep the stock at a bare simmer over low heat while you prepare the rice.
-
4
In a heavy-bottomed pot or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat. Add the diced pancetta and cook until the fat has rendered and it begins to turn golden brown.
-
5
Add the minced shallots to the pot with the pancetta. Sauté for 3-4 minutes until the shallots are soft and translucent, but not browned.
-
6
Increase the heat slightly and add the rice. Toast the rice for 2 minutes, stirring constantly, until the edges of the grains look translucent and it smells slightly nutty.
-
7
Pour in the white wine to deglaze the pan. Stir and cook until the wine has been completely absorbed by the rice.
-
8
Add two ladles of the hot pea pod stock to the rice. Stir frequently. Once the liquid is mostly absorbed, add another ladle of stock.
-
9
After about 10 minutes of cooking the rice, stir in the reserved shelled peas. Continue adding stock one ladle at a time, stirring often to release the rice starches.
-
10
Cook until the rice is al dente and the peas are tender (about 18-20 minutes total for the rice). The consistency should be 'all’onda'—meaning it should flow like a wave when you tilt the pan, looser than a standard risotto but thicker than a soup.
-
11
Remove the pot from the heat. This is the 'mantecatura' phase. Vigorously stir in the remaining 3 tablespoons of cold butter, the grated Parmigiano-Reggiano, and the chopped parsley.
-
12
Season with freshly cracked black pepper and lemon zest if using. Cover and let the dish rest for 2 minutes before serving in warm shallow bowls.
💡 Chef's Tips
Always use fresh peas when in season; the pods are essential for that deep, authentic flavor in the stock. Vialone Nano is the traditional rice of the Veneto region for this dish, as it absorbs liquid beautifully while maintaining a firm heart. Do not overcook the peas; they should be bright green and have a slight 'pop' when you bite into them. If the dish becomes too thick while resting, stir in a small splash of the remaining hot stock just before serving to restore the wavy consistency. For a vegetarian version, omit the pancetta and use a small pinch of smoked salt to replicate the savory depth.
🍽️ Serving Suggestions
Serve with a chilled glass of Soave or a crisp Pinot Grigio to complement the sweetness of the peas. Accompany with thick slices of toasted ciabatta rubbed with a clove of raw garlic. A side of thinly sliced Prosciutto di Parma or San Daniele provides a lovely salty contrast to the dish. Garnish with a few fresh pea shoots and a final drizzle of high-quality extra virgin olive oil. Finish the meal with a light lemon sorbet to cleanse the palate after the creamy rice.