)
Taste and atmosphere
About
The most celebrated spring dish of the Veneto region, Risi e Bisi is a unique cross between a thick soup and a classic risotto.
Flavors, dishes and restaurants
Cuisine
Ingredients
- 200g Vialone Nano rice
- 300g fresh peas (with pods)
- 50g pancetta (diced)
- 1 small onion
- 50g butter and 50g grated Parmesan cheese
- 1 liter vegetable broth
Preparation
- Shell the peas. Boil the empty pods in the vegetable broth for 20 minutes, then blend and strain to create an aromatic green broth.
- In a saucepan, sauté the finely chopped onion and diced pancetta in butter, then stir in the fresh peas.
- Add the rice, toast it for a couple of minutes, then start adding the warm pea-pod broth ladle by ladle.
- When the rice is tender but still wavy and slightly soupy, remove from heat and vigorously stir in the remaining butter and Parmesan.
Practical notes before you go
Visit
- Type
- Food
- Tip
- Menus and hours can change; confirm before you go.
Related places around here
Nearby
Food
3)
Food
Bigoli in Salsa
One of the most traditional pasta dishes of the Veneto region, Bigoli in Salsa is a classic recipe traditionally served on Christmas Eve and during fasting days.
)
Food
Fegato alla Veneziana
A world-renowned masterpiece from the Veneto region, Fegato alla Veneziana perfectly balances the iron flavor of liver with sweet onions.
)
Food
Tiramisu
One of the world's most beloved desserts, Tiramisu was originally created in Treviso within the Veneto region.