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Risi e Bisi served
Venetian rice and peas dish served fresh

Risi e bisi

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Side Dishes
Many confuse it with canteen 'rice and peas', but the original Venetian 'Risi e Bisi' was an aristocratic dish served in honour of the Doge on St Mark's Day. Its texture lies somewhere between a thick soup and a creamy risotto (Venetians call it 'all'onda', meaning wavy). This recipe is the pilaf-style, looser version, which is excellent as a side dish, but the butter and onion base nod to its risotto roots.
🕒 Prep Time 10 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 310 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Medium pot
  • Wooden spoon
  • Sieve

Allergen Information

⚠️ Milk

Instructions

1 ✓

Rinse the rice until the water runs clear, then drain.

Tip: Removing starch is the key to separate grains.
2 ✓

Heat the oil in the pot, throw in the onion, and sweat until soft and translucent (do not brown!).

Tip: Translucent onion is sweet, brown onion is bitter. Here sweetness is the goal for the peas.
3 ✓

Add the rice and garlic. Stir and fry for 1-2 minutes until the edges of the rice grains become translucent (this is 'pearling').

Tip: The hot fat gelatinises the starch on the surface of the grains, keeping them separate.
4 ✓

Pour in the hot liquid, season with salt and pepper. Cover and cook on low heat for 12 minutes.

Tip: Always use hot liquid so you don't cool the dish down and interrupt the cooking process.
5 ✓

Stir in the green peas, cover again, and cook for another 3-4 minutes until the rice is tender and the water is absorbed.

Tip: Peas need hardly any time to stay fresh green.
6 ✓

Remove from heat, stir in the cold butter and parsley, then cover and let rest for 5 minutes.

Tip: The cold butter forms an emulsion with the remaining steam, making the dish silky and glossy ('mantecatura' technique).

Recipe FAQ

Can I use tinned peas?
Ideally not. Tinned peas are soft and pale. Frozen peas are much closer to fresh, remaining crunchy and sweet.
Why toast the rice?
The fat coats the rice grains, sealing their surface so they don't stick together during cooking, and they gain a nuttier flavour.

Ingredients

  • 200 g Basmati or long-grain rice
  • 150 g Green peas (fresh or frozen)
  • 400 ml Hot water or vegetable stock
  • 1 Onion (finely chopped)
  • 2 cloves Garlic (crushed)
  • 2 tbsp Olive oil
  • 20 g Butter (cold)
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 1 bunch Fresh parsley