Risi e bisi (literally ‘rice and peas’ in Venetian dialect) is a classic Venetian risotto traditionally made in spring, when the first of the season’s small, sweet peas arrive. Historically, it was served to the Doge of Venice on 25 April for the Feast of San Marco. Served much soupier than other risottos, risi e bisi is half way between a minestra (thick soup) and a risotto – many Venetians insist it isn’t technically a risotto at all (though I count it as one). Venetians prefer vialone nano rice to the more commonly seen carnaroli, but you can use either, and you can use veggie stock instead of chicken stock for a vegetarian risi e bisi. In winter, fresh peas can be starchy rather than sweet, so it’s better to use frozen peas (no need to thaw them, just add them to the pan from the freezer). In spring it’s worth podding your own peas and simmering the pods in the stock for 20 minutes or so to add their flavour to this Venetian rice and peas. It’s impossible to know exactly how much stock you’ll need for any risotto, as it depends on the moisture content of the rice as well as the type of pan and temperature you cook it at. If you run out of stock, use a little boiling water – and if you have a little stock leftover and like a soupy risi e bisi, add it at the end. You’ll notice I don’t stir the risotto constantly from the start, a trick I learned from my mate Alessandro Pavoni, see video below.
Serves 4 as a starter
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