Venetian rice and spring peas: Risi e Bisi, Italian recipe (VIDEO)

Risi e bisi or Italian rice and peas, if you prefer, is best made early in the spring when the peas are small and sweet. You can make this dish with larger peas later in the season or frozen peas too but it’s at its best when those first shiny green pea pods first appear in the market.

This is not a risotto it’s a very thick soup. You can eat it with a fork but I prefer a spoon so I get some of the creamy broth in each bite.

The slightly firm center of the Arborio rice lends just the right textural balance to the soft, sweet peas. The earthy beef broth adds remarkable flavor depth to the dish.

A sprinkle of nutty grated parmigiano and a splash of the best extra virgin olive oil in the cupboard and the simple but complex risi e bisi is ready to start your eating celebration.