clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
risi e bisi - a classic of venice

Risi e Bisi

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Roz
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Category: Side Dishes
  • Cuisine: Northern Italian (Venice)


This is a classic springtime recipe using fresh from the garden peas. It is not a true risotto, since it is eaten more as a soup, but if you like, you can add the broth/stock more slowly and stir until absorbed in the traditional manner for risotto . . . and have a thicker version. I also like the addition of garlic and pancetta for a better flavor.


Units Scale

  • 2 Tbsp. butter
  • 1 cup of finely diced yellow onion
  • 2 large cloves of garlic, minced
  • 4 oz. pancetta, cut into 1/4″ cubes
  • 2 cups arborio rice
  • 1/2 cup dry white wine
  • 6 leaves of fresh sage
  • 68 cups of chicken or vegetable broth/stock
  • 4 cups of fresh peas (frozen works too)
  • 1/21 cups freshly grated parmigiano cheese
  • 1/2 cup freshly grated regianno cheese
  • 4 Tbsp. chopped Italian parsley


  1. In a medium sized pot, heat the chicken/vegetable broth/stock and then turn down to ‘simmer’ while preparing the rice.
  2. Heat 2 Tbsp. olive oil and 2 Tbsp. of butter in a wide, deep saucepan.
  3. Add the cup of onions and sauté for about 7 minutes, until glassy.
  4. Add the 2 large minced cloves of garlic and the chunks of pancetta.
  5. Sauté for another 10 minutes . . . do not burn
  6. Add the rice and cook on low-medium for about 5 minutes, until the rice begins to turn glassy.
  7. Add wine and simmer for 2 minutes.
  8. Add whole sage leaves.
  9. Add broth/stock one cup at a time, stirring and fully absorbing the liquid into the rice mixture after each cup is added. (If you want your risi e bici to be more of a soup, than add the broth/stock all at once and stir until the rice is cooked to your preference level).
  10. If the rice is too thick for you and more of a risotto consistency, just add more hot broth.
  11. Add the peas.
  12. Stir in cheese.
  13. Stir in chopped Italian parsley.
  14. Serve garnished with grated parmigiano cheese and chopped parsley.

Verified by ExactMetrics