Risi e Bisi


Preparation info

  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in

Good Soup Book

Good Soup Book

By Lindsey Bareham

Published 1997

  • About

This is a storecupboard version of the famous pea and rice soup-risotto of Venice. There it’s made with tiny, young peas, pancetta (Italian bacon), and freshly grated parmesan cheese. The essential ingredient is Italian risotto rice, which has a distinctive round shape and cooks to retain a slight bite.

In Venice risi e bisi is regarded as a cross between a soup and risotto, and is always served as an appetiser; my version is definitely a soup.