Make fresh pea broth
01Shell and wash the peas.
Shell the peas and reserve them. Wash the pods thoroughly and discard any damaged pieces.
The pods should smell fresh and clean with no slimy areas.
About Risi e bisi
Risi e bisi is strongly associated with Venice and the feast of St Mark on 25 April. Visit Venezia describes it as the Doge’s traditional spring dish, built from rice and fresh peas and finished neither as a dry risotto nor as a watery soup.
Fresh peas contribute twice: the peas themselves and a broth made from the washed pods. Using the pods makes the pea flavour broader and gives practical purpose to an ingredient that would otherwise be discarded.
Veneto tourism records older versions that include lard or pancetta, while noting that many modern cooks omit it. The verified photographs show small pink-brown pieces among the peas and rice, so this selected version includes a modest amount of pancetta while keeping peas dominant.
Vialone Nano is particularly suitable because it releases starch readily yet remains tender in a loose preparation. The rice cooks directly with peas and broth and is stirred often, but the final pan should carry more liquid than a classic all’onda risotto.
Butter and Grana are folded in off heat. The finished dish should settle into a shallow bowl with visible free movement around the rice, abundant bright peas and no stiff mound at the centre.
