Risi e Bisi | DaTerra Cucina

Risi e bisi is a traditional dish from Venice, known for its simple ingredients and comforting texture. It’s often described as something between a risotto and a soup, with a consistency that is softer and more fluid than a typical risotto.

This dish has long been associated with spring, when peas are in season. It was even traditionally served during the Feast of Saint Mark, which highlights how closely Italian cooking is tied to seasonal ingredients. At its core, risi e bisi is about using what is fresh and available, and turning it into something satisfying without overcomplicating the process.

This risi e bisi is also part of our Once Upon Italy feature in Venice, where we explore the connection between local dishes and the traditions behind them. In this feature, we take a closer look at how recipes like this reflect the season, the place, and the everyday cooking culture of the region.

At DaTerra Cucina, this is the kind of recipe we always come back to. It’s practical, reliable, and made in one pot. Using a Dutch oven helps everything cook evenly, allowing the rice to release its starch gradually while the flavors build together.

What to Expect from This Dish

Risi e bisi is not meant to be dry or thick. Compared to risotto, it uses more liquid, giving it a softer and slightly loose texture. The rice should be tender but still have a bit of bite, and there should still be some broth in the pot when it’s done.

The flavor is light but well-balanced. The sweetness from the peas, the depth from the stock, and the richness added at the end with butter and cheese all come together in a way that feels complete without being heavy.

Ingredients

• 2 tablespoons olive oil
  
• 1 medium shallot, diced
  
• 6 spring onions, white and light green parts only, diced
  
• 2 garlic cloves, finely chopped
  
• 250 g (8.8 oz) Carnaroli rice
  
• 120 ml (½ cup) dry white wine
  
• 1 litre vegetable stock
  
• 125 g (1 cup) fresh or frozen peas
  
• 30 g (2 tablespoons) butter
  
• 50 g (1/2 cup) grana padano grated
  
• Salt and black pepper to taste

Instructions

• Heat the olive oil in a DaTerra 5QT Dutch oven and sauté the shallot for 1-2 minutes over medium heat.
• Add the spring onions and garlic and continue to cook for 1 minute. Stir in the rice and toast it for 1-2 minutes, stirring often.
• Add a ladle or two of stock, bring to a boil, then add the peas. Stir in the rest of the stock, lower the heat and simmer for 10-15 minutes until the rice is al dente. There should be plenty of liquid left in the pot - add more stock if it looks too dry.
• Turn off the heat and stir in the butter and grana Padano. Season to taste with salt and freshly ground black pepper and leave it to sit for 5 minutes.
• Serve your risi e bisi topped with some extra grated grana Padano and freshly chopped arugula or radicchio if you like.

A Simple Dish Worth Repeating

Risi e bisi is a good reminder that simple cooking can still feel complete. It doesn’t rely on complicated steps or a long list of ingredients, but it delivers a balanced and satisfying result every time.

For us at DaTerra Cucina, it fits naturally into everyday cooking. One pot, straightforward steps, and ingredients that work well together. Whether you’re making it for a quick meal or as part of a seasonal menu, it’s a dish that’s easy to come back to.