Risi e bisi

Dish

Risi e bisi

Risi e bisi is made with Arborio rice, chicken or vegetable broth, onions, butter, Parmesan cheese, and fresh peas. The dish is cooked slowly, adding broth one ladle at a time until the rice is cooked to perfection. The result is a creamy and flavorful soup that is perfect on its own or as a side dish.

Jan Dec

Origins and history

Risi e bisi originated in Venice, Italy in the 16th century. It was traditionally served during the spring when fresh peas were in season. The dish was created as a way to use up leftover rice and peas. The dish became so popular that it is now a staple in Italian cuisine.

Dietary considerations

Gluten-free, can be made vegetarian or vegan by using vegetable broth and omitting the Parmesan cheese.

Variations

Variations of Risi e bisi include adding different types of cheese such as Gorgonzola or Fontina, or adding different types of vegetables such as mushrooms or asparagus.

Presentation and garnishing

Serve in a shallow bowl and garnish with a sprinkle of Parmesan cheese and a few fresh peas.

Tips & Tricks

Stir the risotto constantly to prevent it from sticking to the bottom of the pan.

Side-dishes

Risi e bisi can be served as a main dish or as a side dish. It pairs well with grilled meats or seafood.

Drink pairings

Pair with a dry white wine such as Pinot Grigio or Sauvignon Blanc.