Risi E Bisi
Photo: Carmelita Caruana
Ingredients
Preparation
Tools
About
I look forward every year to the first fresh peas and to making Risi e Bisi. This delectable spring dish was once served with great pomp and ceremony to the Magnificent Doge of Venice - the elected head of the powerful city state - on the 25th of April, the feast of the patron saint of the city, San Marco. This was traditionally the day when the very first peas of the season went on sale in the Rialto market.
Venice is one of the rice growing regions of Italy along with parts of Lombardy and the Piedmont. The Primo course, which precedes the main or protein course, is usually risotto here rather than pasta, though polenta is also popular in the colder months. A Veneto risotto is wetter than its Lombardy and Piedmont counterparts; the lagoon dwelling Venetians insist should be "all'onda" meaning it should form a crested wave when you tip the plate to one side and then the other. Risi e Bisi is wetter still and it is not a risotto, its preparation does not follow the classic risotto procedures. It looks like a risotto that is wetter than "all'onda", more liquid and definitely pourable, so it is a soup, a soup thick with rice, and it is eaten with a spoon not a fork.
There used to be a rich man's version made with the addition of goose foie gras, but it is the simple recipe which has survived the test of time. Today the fois gras version is unknown while the one below is loved and revered throughout the Veneto and beyond.
If your peas are very sweet and tender, do not simmer them with the spring onions but add them after the rice has been cooking about 13 minutes.