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risi e bisi venetian risotto recipe

Risi e Bisi (Venetian Rice and Peas)

A creamy, spoonable Venetian risotto made with fresh peas, pea-pod broth, pancetta, and Vialone Nano rice. Soft and comforting, this traditional spring dish sits beautifully between soup and risotto—all’onda and full of green flavor.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 people
Course: Main Dish (Comfort Food)
Cuisine: Italian, Venetian (Northern Italy)
Calories: 430
Ingredients Method Notes

Ingredients
  

For the Pea-Pod Broth
  • 1 kg fresh peas in pods pods and peas separated
  • 1 small onion sliced
  • 1 small carrot sliced
  • Water enough to cover pods (about 1.2 liters)
For the Risi e Bisi
  • 350 g Vialone Nano rice or Arborio/Carnaroli
  • 1 small onion finely chopped
  • 80 g pancetta diced (optional for vegetarian version)
  • 2 tbsp olive oil
  • 2 tbsp butter plus 1 tbsp for finishing
  • 2 tbsp finely chopped parsley
  • 1 liter hot pea-pod broth or vegetable/chicken broth
  • 100 g grated Parmigiano-Reggiano
  • Salt and pepper to taste
  • Extra butter or olive oil for finishing

Method
 

Make the Pea-Pod Broth (30–45 minutes)
  1. Shell the peas and rinse the pods.
  2. Add pods, onion, and carrot to a pot with just enough water to cover.
  3. Simmer gently for 30–45 minutes.
  4. Blend and strain to get a smooth, green broth. Keep warm.
Start the Soffritto (5 minutes)
  1. In a wide pan, heat olive oil and half the butter over low heat.
  2. Add finely chopped onion and diced pancetta.
  3. Cook until the onion is soft and translucent, not browned.
  4. Stir in parsley.
Add the Peas and Broth (5 minutes)
  1. Add shelled peas and a few ladles of hot broth.
  2. Simmer 5 minutes until peas turn bright green.
Add the Rice and Simmer (15–18 minutes)
  1. Pour in the remaining hot broth all at once.
  2. Stir gently, bring to a low simmer, and cook until the rice is tender but slightly firm.
  3. Stir occasionally; add a splash of hot water if it thickens too much.
Mantecatura (Finishing Step, 2–3 minutes)
  1. Remove from heat.
  2. Add the remaining butter and grated Parmigiano-Reggiano.
  3. Stir briskly to create a creamy, glossy texture.
  4. Season with salt and pepper.
Serve Immediately
  1. The texture should be soft and flowy (all’onda).
  2. Ladle into warm bowls and finish with a drizzle of olive oil and chopped parsley.

Notes

  • Rice Choice: Vialone Nano gives the best texture—soft yet structured. Arborio or Carnaroli also work with minor adjustments.
  • Broth Tip: Use the pods for broth to get the signature green color and sweet pea aroma.
  • Texture: The finished dish should move gently when you tilt the bowl—this is “all’onda.”
  • Vegetarian/Vegan Options:
    • Omit pancetta for vegetarian.
    • For vegan, use olive oil instead of butter and skip cheese.
  • Reheating: Warm slowly with a bit of broth or water; don’t let it dry out.