Typical dish of Venice
Risi e bisi
Risi e bisi is a Venetian dish that sits halfway between a creamy soup and a soft risotto. The rice, wrapped in a velvety broth, blends with fresh peas that bring a green, springlike sweetness, often enriched with pancetta and Parmesan. The result is delicate yet deep, fragrant with garden vegetables and butter. It is traditionally enjoyed as a warm first course, especially in the spring months.
Season: Primavera€10–16
Why it matters
For Venice, risi e bisi is much more than a simple recipe: it is a symbol of the Serenissima and of the bond between the city, the lagoon, and the agricultural mainland. It was the official dish offered to the Doge on April 25, the feast day of Saint Mark, patron saint of the city. This ritual made it one of the defining dishes of Venetian culinary tradition.
Origin story
Its origins date back to the Republic of Venice, when rice from the mainland rice fields and peas from the countryside of Vicenza and Padua met in the city’s kitchens. Over time the recipe developed into a preparation midway between soup and risotto, with a deliberately more fluid consistency. Even during the centuries of the Serenissima it was considered a celebratory and seasonal dish.
Typical ingredients
riso vialone nanopiselli novellipancettacipollabrodoburroParmigiano Reggiano
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