Risi e bisi recipe

Chef Michael Lombardi, the talent behind the menu at SRV in the South End and the forthcoming Si, Cara in

"Risi e Bisi" simply means Rice and Peas in Venetian dialect. It's a main dish typical of the Venetian cuisine, especially of the cities of Venice and Vicenza, now spread throughout northern Italy.This Italian rice and peas recipe is a real comfort food, a mix between a risotto and a soup. It should be soft and creamy, neither too dry nor too runny.

In Venice, this classic dish is traditionally served on April 25th, St. Mark’s Day. This version was adapted from Michela Tasca, owner of Ca’ de Memi Farm and Bed and Breakfast in Piomb…

Risi e bisi is a traditional Venetian dish, consisting of risotto with green peas. It is a simple but delicious dish that has been enjoyed for centuries in the Veneto region of Italy. The dish is made with Arborio rice, fresh green peas, olive oil, onion, and parmesan cheese.

A classic Italian comfort food of rice with peas and chunks of ham.

Food writer Ursula Ferrigno shares her recipe for risi e bisi. This classic Venetian dish of rice and the sweetest fresh peas is served in a rich and comforting stock. Ursula says: “This recipe has become a speciality of Venice because of the wonderful soil of the Veneto, where peas grow in abundance. During the pea season, there’s often such a glut that the vendors don’t bother to weigh them out but just pour the pods freely into your bag, to ensure you can enjoy them at their finest and…

Rice and peas actually exist as an Italian dish, with real green peas. It is called ‘Risi e Bisi’, a staple and exceptionally easy to make.

Risi e Bisi, Risotto with Fresh Peas, but I used frozen. Normally served as a first course we like to have it as a creamy side dish

This traditional Italian dish of rice with peas is best made in the spring when fresh peas in the pod are at their sweetest. It is similar to risotto, but a bit on the soupy side, and less rich. A flavorful homemade chicken broth is essential. Look for peas that haven’t quite filled their pods — larger peas will be starchier. Asian markets and some farmers’ markets carry leafy pea tendrils, but any tender greens are fine.