Risi e Bisi is classic Venetian, translating to "rice and peas" in their dialect. The creamy dish is associated with the Feast of Saint Mark, Venice's patron saint, celebrated on April 25th. A beloved dish across Italy and beyond, Risi e Bisi is appreciated for its simplicity, vibrancy and connection to Venetian culinary tradition.

1 onion, finely chopped
3 tbsp Butter EVOO (or 2 tbsp butter and 1 tbsp EVOO)
1-1/2 cups Arborio rice
4 cups hot chicken or vegetable stock
2 cups fresh or frozen peas
1/2 cup grated fresh Parmesan cheese
Salt and pepper to taste

Fresh parsley for garnish


In a large saucepan, add Butter EVOO over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add rice and stir well to coat the grains. Cook for 1-2 minutes until the rice is slightly toasted.

Start adding the hot stock, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next. Continue cooking and stirring, adding more stock as necessary, until the rice is tender and creamy, about 20 minutes. The consistency of Risi e Bisi should be a bit more liquid than a traditional risotto, almost like a thick soup.

Add the peas and cook for an additional 3 to 5 minutes, or until the peas are tender. Do not overcook them.

Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.

Serve hot, garnished with chopped parsley and drizzles of fresh EVOO.