Risi e Bisi Recipe

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4 votes | 1234 views

This delectable spring dish, a soup with fresh pea pod stock, fresh peas and rice, was once served with great pomp and ceremony to the Magnificent Doge of Venice - the elected head of the powerful city state. It was usuallly served on the 25th of April, the feast of the patron saint of the city, San Marco. This was traditionally the day when the very first peas of the season went on sale in the Rialto market

Servings: 4
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Ingredients

Cost per serving $0.00 view details
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Nutrition Facts

Amount Per Serving %DV
Serving Size 0g
Recipe makes 4 servings
Calories 4  
Calories from Fat 2 50%
Total Fat 0.27g 0%
Saturated Fat 0.24g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1mg 0%
Potassium 6mg 0%
Total Carbs 0.41g 0%
Dietary Fiber 0.0g 0%
Sugars 0.41g 0%
Protein 0.04g 0%
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Reviews

  • ingrid calhau
    Absolutely delicious and easy to make
    I've cooked/tasted this recipe!
    • Frank Fariello
      Spring on a plate. Yum!
      I've cooked/tasted this recipe!
      • Susan Jeffries
        I love it! I made it and served it with Visionario, 2009, Bianco Delle Venezie (an IGT). What a find. We had just received the wine we ordered from Italy through the Wall Street Journal and I pulled it immediately and refrigerated it for dinner! The Risi e Bisi was fantastic! I used Sugar Snap Peas and made the pea pod puree and added it just before finishing the dish, how marvelous. It is so beautiful, such a bright Spring Green!! A hit with our guests. I will make this again.
        I've cooked/tasted this recipe!

        Comments

        • Giuseppe Spano
          October 9, 2010
          I was so pleased to see a recipe , simple and fresh. many others had short cuts , frozen ingredients etc. and they turn to mush...yours is most like mama's, thank you!

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