TABELIAAUTHENTIC RECIPE
Risi e Bisi alla VenezianaVenetian Rice and Peas
A signature dish of springtime Venice. Its authentic flowing texture, called onda, “wave”, lies between risotto and soup. Associated with the Venetian Republic, it is said to have been presented to the Doge on Saint Mark’s Day, April 25.
AUTHENTICITY SCORE
Authenticity Score
This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.
Ingredients (4 servings)
- Vialone Nano rice280 g
- Fresh shelled peasBuy in their pods and use the pods for the broth.500 g
- PancettaFinely chopped.60 g
- OnionFinely chopped.1 piece
- Chicken brothKeep warm; add the pods for flavour.1200 ml
- Butter60 g
- Parmigiano Reggiano50 g
Method
Flavour the broth with pea pods
- 1 Add the pea pods to 1200ml chicken broth and simmer over medium heat for 10 minutes.
- 2 Remove the pods and keep the broth warm.
Ready when
The pods have flavoured the broth and been removed.
Cook onion and pancetta
- 1 Melt 30g butter in a pot.
- 2 Cook the chopped onion and 60g pancetta over medium heat for 8 minutes.
Ready when
The pancetta has rendered its fat and the onion is translucent.
Add the peas
- 1 Add the peas and cook together for 3 minutes.
Ready when
The peas are lightly cooked and everything combined.
Add and cook the rice
- 1 Add 280g Vialone Nano rice and toast for 2 minutes.
- 2 Add plenty of warm broth and cook while stirring for 15–18 minutes.
Ready when
The rice is al dente.
Caution
Use more broth than for risotto to achieve a flowing finish.
Create the wave with butter and cheese
- 1 Turn off the heat and stir in 30g butter and 50g Parmigiano.
Ready when
It reaches onda when it flows like a wave from a tilted spoon.
Caution
Keep it flowing rather than too firm.
About this dish
April 25 is Venice’s liberation anniversary and the day of risi e bisi. It is exactly when the first peas reach the markets. Fresh peas and Vialone Nano rice are sautéed with onion and guanciale, then cooked in broth: a meeting of calendar, ingredients and commemoration.
All’onda, “like a wave”, describes the ideal Venetian risotto: tilt the plate and it moves slowly like a wave, midway between soup and risotto. Firm risotto is considered foreign to Venetian culture.
Vialone Nano differs from Carnaroli and Arborio in tending to a softer finish. Its fit with Venetian cooking is explained by using the local rice. Local cuisine begins with local ingredients.
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