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A slightly soupier risotto

Rice and Peas (Risi e Bisi)

35 minutes 10 minutes active

Rice and Peas (Risi e Bisi)

This traditional Venetian dish, usually made in spring when fresh peas are at their best, is similar to risotto but is slightly soupier and not quite as creamy. Short-grain Arborio rice worked best; it has the necessary starch to thicken the cooking liquid. High-quality Parmesan cheese is key to the dish's savoriness. Simmering the Parmesan rind in the broth is an easy way to add deep savory flavors.

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