As a result of risotto’s fame, many people are familiar with Italian rices, but not so many realize how abundant Italian rice dishes are in their varieties. Risi e bisi, for example, is a staple in Venetian cuisine that’s been around long before Venice was even an official part of Italy. Traditionally, you would only make this dish with fresh peas, which means it is most commonly enjoyed in spring. Since it’s easy to find frozen peas these days, you can certainly have risi e bisi throughout the year. Despite its similar appearance to risotto, risi e bisi is prepared differently and is slightly more soupy. If you have the opportunity to try this dish in Veneto when peas are young and tender, you’ll notice how they complement the rice’s creamy consistency. Get the recipe…
