Risi e Bisi
Risi e Bisi was the dish served to the Doge of Venice on April 25th, the feast of San Marco, prepared with the first fresh peas of spring from the lagoon. It is neither a risotto nor a soup: it's a happy middle ground, dense and creamy.
The quintessential seasonal dish, it only makes sense with the freshest peas, just picked.
Preparation
- 1
Sauté the chopped onion and diced pancetta in butter and oil.
- 2
Add the peas and cook for 5 minutes.
- 3
Add the rice and toast for 1 minute.
- 4
Pour in the hot broth and cook, stirring, for 15-18 minutes.
- 5
The result should be "all'onda" (flowing), more broth-like than a traditional risotto.
- 6
Finish with butter, Parmigiano Reggiano, and chopped parsley.
Chef's Tips
Use ONLY fresh seasonal peas: frozen ones won't do. The right consistency is between a risotto and a soup. Riso vialone nano is the traditional Venetian rice.