The authentic recipe for Venetian Risi e Bisi: creamy risotto with fresh peas, pancetta and Parmigiano. Ready in 40 minutes. With Prosecco pairing.
Introduction
Picture the green of fresh spring peas melting into the pearly white of Vialone Nano rice, with just enough stock to make the dish creamy but not soupy — all'onda, as they say in Veneto. Risi e bisi are neither a risotto nor a soup: they sit right in the middle, and this delicate balance makes them unique.
This is the signature dish of the Most Serene Republic of Venice, served to the Doge on 25 April — the feast of Saint Mark — to celebrate the arrival of spring. Today it is the dish that every Venetian family brings to the table when the first young peas appear at the market. The secret? Few seasonal ingredients, a good homemade stock and the patience to let everything cook together, without haste.
For a result that really tastes of Veneto, the ingredients make the difference. We at Vaigustando.it have selected for you the Grappa DOP oil and the Venetian wines that give their best with this dish.
Risi e Bisi: History of a Dish of the Serenissima
The risi e bisi were born in Venice as the spring dish of the Serenissima. Tradition has it that they were served to the Doge on 25 April, the day of Saint Mark, patron saint of the city. It was not an everyday dish: the young peas — the first of the season, small and very sweet — were a luxury reserved for grand occasions.
The rice came from the rice paddies of the Basso Veneto and the Bassa Padana, cultivated since the fifteenth century. Vialone Nano, today PGI, is the variety that Venetians have always chosen for risottos: small grain, great capacity to absorb flavours and to become creamy without overcooking. Together with fresh peas — which in Veneto grew in city and country gardens — they formed a perfect seasonal dish, marking the passage from winter to the fine season.
Today risi e bisi are the home dish of the Venetian spring: they are found on the tables of Venice, Padua, Treviso and all of Veneto, prepared with small family variations but always with the same logic — a creamy but not dense dish, soupy but not a soup, where the rice and peas keep each other company without overpowering each other.
Ingredients
For the risi e bisi
- Vialone Nano rice (or Carnaroli)320 g
- Fresh shelled peas400 g (about 1 kg with pods)
- Vegetable or meat stock1.5 litres
- Mild pancetta, diced80 g
- White onion1 small
- Extra Virgin Olive Oil Veneto del Grappa DOP 500ml3 tablespoons
- Fresh chopped parsley2 tablespoons
For the final toss
- Cold butter40 g
- Grated Parmigiano Reggiano60 g
- Salt and black pepperto taste
Nutritional Values per Serving
Values calculated from the recipe's ingredients using the CREA food composition tables, and from the labels of our products where available. They are an estimate per serving, not a laboratory analysis.
Equipment Needed
- Wide shallow casserole (or deep frying pan)
- Pan for the stock
- Ladle
- Chopping board and knife
- Wooden spoon
- Grater
Tip: Keep the stock always hot beside the hob: adding cold stock stops the rice cooking. If you use fresh peas, you can make the stock with the pods for a more intense flavour.
How to Prepare Risi e Bisi — Traditional Venetian Recipe
Prepare the soffritto
Finely chop the onion. In a wide casserole heat the oil and fry the pancetta until lightly golden. Add the chopped onion and let it soften gently over low heat for 3-4 minutes, without letting it colour.
Add peas and stock
Add the shelled fresh peas and half the chopped parsley. Stir for one minute, then cover with hot stock (about two thirds of the total). Bring to the boil, lower the heat and leave the peas to cook for 10 minutes over gentle heat. The peas must be tender but whole.
Chef's tip: Young peas cook faster than late-season ones: taste them halfway through cooking to check.
Add the rice and cook
Pour the rice into the casserole and stir well. Raise the heat slightly and continue cooking, adding the hot stock a ladleful at a time, waiting for it to be absorbed before adding more. Continue for 13-15 minutes, stirring often. The result must be all'onda: creamy and slightly soupy, not dry like a risotto nor liquid like a soup.
Toss and serve
Turn off the heat. Add the cold butter in pieces and the Parmigiano, toss vigorously for one minute with the ladle until you get a glossy cream. Adjust with salt and pepper, sprinkle with the remaining parsley and serve immediately in deep plates, with extra Parmigiano on the side.
Chef's tip: Tossing off the heat makes the dish creamy and glossy. If it is too thick, add a ladle of hot stock before tossing.
Wine Pairing for Risi e Bisi
Risi e bisi are the signature dish of the Venetian spring, and the pairing that fits like a glove can only be a sparkling wine from the area. The dish has a delicate sweetness from the peas, a savoury base from the pancetta and parmigiano, and a creamy but light consistency — all of which call for a wine that can cleanse the palate without covering. A Prosecco Superiore brut from the Asolo hills or Valdobbiadene is the classic choice: the fine bubbles and lively acidity cut through the butter and cheese, while the fresh aroma of white flowers and green apple dialogues with the vegetal note of the peas. It is a dish that does not hold up to muscular wines — look for freshness and lightness.
Recommended Sparkling Wine
Asolo Prosecco Superiore DOCG Millesimato Brut — Cirotto — Cirotto's Asolo Prosecco Superiore DOCG Millesimato Brut has exactly what is needed: a mineral sapidity that keeps pace with the parmigiano, a fine bubble that cuts through fat without attacking, and an aroma of white flowers and pear that does not clash with the peas. Its freshness cleanses the mouth with every spoonful and calls for the next mouthful, while the restrained dosage (brut, so 6-12 g/l residual sugar) avoids weighing down a dish that lives on delicacy. A child of the high hills of the Asolano, it brings with it the minerality of the clay soil and the elegance typical of that area. Serve it at 8-10 °C.
Want to explore the grape variety? Guide to Venetian Proseccos
The Alternative from the Marca
Valdobbiadene Prosecco Superiore DOCG Millesimato Brut — Adami — If you are looking for another path in the same direction, Adami's Valdobbiadene Prosecco Superiore DOCG Millesimato Brut is the twin from Valdobbiadene: same fruity profile of green apple and white flowers, same lively bubble, same calling to cut through fat and cleanse. The Millesimato version — from grapes of a single vintage — gains in aromatic depth and persistence compared to a basic Prosecco, without losing the freshness the dish demands. It is the choice for those who want to stay with the sparkling wine of the area without repeating the same label. Serve it at the same temperature, 8-10 °C.
Alternative Beer
Bold Helles Beer — Norah's Farm — If you prefer a beer, Norah's Farm Helles is the right choice: pale bottom-fermented beer, light body, delicate taste of malted grain and dry finish. The fine bubble cleanses the palate just like a Prosecco does, but without the fruity aroma: in its place there is grain and a hint of hops that does not disturb. It works well because it does not cover the peas and cuts through the butter and parmigiano without bringing too strong a character. The moderate alcohol content (about 4-5%) makes it drinkable and suitable for a spring lunch. Serve it fresh, at 6-8 °C.
Variations
- With prosecco: deglaze the rice with half a glass of Prosecco before adding the stock, for a delicate fruity note.
- Richer version: add 50 g diced prosciutto crudo along with the pancetta for a more robust flavour.
- Vegetarian: leave out the pancetta and use only extra virgin olive oil, increasing the amount of onion and parsley.
- With frozen peas: they work well out of season, but reduce the cooking time to 5 minutes and drain them before adding to the soffritto.
Frequently Asked Questions
What is the difference between risi e bisi and a pea risotto?
Risi e bisi are soupier than a classic risotto: they must be all'onda, creamy but with more liquid. The rice is not toasted as for risotto, and the peas cook first in the stock, becoming part of the sauce.
Can I use frozen peas instead of fresh?
Yes, out of season they are a good alternative. Use them without thawing, but reduce the cooking time to 5 minutes before adding the rice. Fresh spring peas, however, give a sweeter and more delicate flavour.
Which rice is better: Vialone Nano or Carnaroli?
The Venetian tradition calls for Vialone Nano PGI: smaller grain, absorbs flavours better and becomes creamy while staying all'onda. Carnaroli works well but holds its cooking better, so the result will be slightly less soft.
Can risi e bisi be prepared in advance?
It is a dish that is best when freshly made, because the rice continues to absorb the stock even when off the heat. If absolutely necessary, cook until ¾ done and complete the cooking at the moment, adding hot stock and tossing only before serving.
