Three ways to make Risi e Bisi: The original recipes from Venice

Risi e Bisi (garden pea risotto) is a favorite spring dish in Venice: By mid-April, the Rialto Market looks like this, and everyone who loves fresh peas will feel like heaven: You’ll see peas of all sizes, from the estuary, the northern Lagoon, and even from southern Italy (Campania, south of Salerno). So it’s really hard to choose your favorites amongst all this bounty:

Perhaps you know that risi e bisi was first cooked in Venice, centuries ago. I’ve seen something called “risi e bisi” as side dish on many menus across Europe, usually referring to cooked rice and frozen garden peas. Now, this hasn’t go anything do with the original recipe, which is a real gourmet dish, as you’ll see in a minute. And obviously, the long time it takes to prepare the dish, and the fresh garden peas from the market make a lot of difference.

The original recipe is a very creamy risotto (to be stirred continuously, which does take a bit of time). So it’s not an easy dish, in fact, it takes a couple of years to learn to prepare a perfect risotto like a Venetian chef does. If you’d like to try this recipe, make sure you have at least 90 minutes available.

If you take a close look, you’ll notice that there are three kinds of risotto available in Venice. Two of them are based on recipes passed on by one generation to the next, but the third one was forgotten when the Republic of Venice ceased to exist in 1797, so it’s a dish you usually won’t find on the menu. Well, I hope that will change in the years to come, as many Venetian chefs go through the ancient recipe collections!

First, there’s the popular variant of risi e bisi: Risotto rice and fresh garden peas, that is, NOT frozen. Preferably, the peas come from Badoere, a village located near Treviso on the mainland. This dish also uses speck or guanciale, plus Taleggio and Parmesan cheese, lots of fresh parsley and black pepper. This is the most common version, which you can eat on or just after 25 April in some, but not all restaurants in Venice.

The second version of risi e bisi uses not only the peas but also the baccelli (pods), which are cooked in water. Their soft green lining is then scraped off and added to the peas, which are cooked with rice and lard.

Today, I’m sharing the forgotten historical recipe below, the really festive variant, and in Venet, we write it like this: Risóto de l’Doge (in Italian: Risotto del Doge). For this special and forgotten dish, you’ll need two types of garden peas, speck or guanciale, soft cheese like Taleggio, and more solid cheese, like Montasio. You’ll also prepare some ingredients separately, as you can see in the recipe below.

This risotto is a historical recipe and was served to the Doges and their entourage during a banquet in the evening of 25 April, which until 1797 was the national holiday of La Serenissima Republic of Venice.

3 responses to “Three ways to make Risi e Bisi: The original recipes from Venice”

  1. […] late spring kitchen, and while being typical April vegetables, as you can see in my blog post about the original risi e bisi here, they are also available in May. Especially, when spring feels cold and unusual like this one, […]

  2. Kathryn Occhipinti Avatar
    Kathryn Occhipinti

    Fantastic! So glad you shared this. I’ve been wondering what to do with all my peas this year, and now I know for sure. Love authentic recipes, since they are always the best!

    1. Iris Avatar

      Thank you! I’m glad you like the recipes. It’s my favorite in spring, and I can never wait for the fresh garden peas in spring to make this risotto :-)

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