Riso e Piselli

As creamy as the finest risotto and as fresh as springtime, this risotto from Vicenza stirs peas, onions, strands of fresh basil, and Parmigiano-Reggiano cheese into homemade broth. If you can’t find fresh peas, thaw tiny frozen ones instead. The fresh spring peas that Gianna Magri Bari uses come from the kitchen gardens of the Venetian lagoon and are so sweet and so revered that they are stirred into risi e bisi, the dish celebrating the feast day of St. Mark, patro