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Risi e bisi (classic Venetian rice and peas)

By: Ursula Ferrigno

Published: 28 Aug 24
Updated: 28 Aug 24

Risi e bisi (classic Venetian rice and peas)

Food writer Ursula Ferrigno shares her recipe for risi e bisi. This classic Venetian dish of rice and the sweetest fresh peas is served in a rich and comforting stock.

Ursula says: “This recipe has become a speciality of Venice because of the wonderful soil of the Veneto, where peas grow in abundance. During the pea season, there’s often such a glut that the vendors don’t bother to weigh them out but just pour the pods freely into your bag, to ensure you can enjoy them at their finest and sweetest.”

A vastly experienced and well travelled cookery teacher and writer, Ursula has taught in the UK, Italy, Ireland and the USA. This recipe is taken from Cucina Del Veneto (Ryland Peters & Small £22), the latest of her 20-plus cookbooks, and has been tested by delicious.

Easy
September 2024

Test kitchen approved

Serves 4
Hands-on time 45 min

Food writer Ursula Ferrigno shares her recipe for risi e bisi. This classic Venetian dish of rice and the sweetest fresh peas is served in a rich and comforting stock.

Nutrition: per serving

Calories: 654kcals
Fat: 23g (10g saturated)
Protein: 18g
Carbohydrates: 84g (11g sugars)
Fibre: 9.2g
Salt: 1.8g

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Before you start

Unless fresh peas are in peak season, it’s better to use frozen – as they’re harvested at their peak. ‘Fresh’ peas out of season tend to be less sweet and more fibrous.

Vialone nano rice is a medium grain from the Veneto that’s good at absorbing liquid/stock without turning mushy. It creates a soft and silky final dish.

Before you start

Unless fresh peas are in peak season, it’s better to use frozen – as they’re harvested at their peak. ‘Fresh’ peas out of season tend to be less sweet and more fibrous.

Vialone nano rice is a medium grain from the Veneto that’s good at absorbing liquid/stock without turning mushy. It creates a soft and silky final dish.

Ingredients

50g unsalted butter
2 tbsp olive oil
6 shallots, finely sliced
2 garlic cloves, finely chopped
30g flatleaf parsley, chopped
1kg pea pods, shelled and rinsed, or 400g frozen peas, defrosted (see Before you start)
1 litre vegetable stock, hot
350g risotto rice, ideally vialone nano (see Before you start)
125ml dry white wine
30g mint, chopped
55g parmesan or veggie equivalent, finely grated, plus extra to serve

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Method

Heat the butter and oil in a frying pan over a medium heat, then fry the shallots and garlic until lightly coloured (about 6 minutes).
Stir in the parsley, peas and just enough hot stock to barely cover the ingredients. Simmer gently for 2 minutes.
Add the rice, wine and some black pepper, then stir to coat the rice with this mixture using a wooden spoon.

Add the stock, ladleful by ladleful, stirring well between each addition, until all the stock has been absorbed and the rice is creamy. This should take about 18-20 minutes.
Stir in some salt, then the mint and parmesan. Remove the pan from the heat, cover and leave for 1 minute to allow the rice to rest. Serve on warmed plates or bowls with extra grated parmesan.