Giulina’s Risi e Bisi

Name: Giulina’s Risi e Bisi
Cook time: 65 min
Total time: 65 min
Yield: 4 servings
Ingredients: 1 kg Peas in the pods; 1 Onion; 6 tbsp Extra virgin olive oil; 4 tbsp Parsley; 320 g Risotto rice; 40 g Unsalted butter; 60 g Parmigiano Reggiano; Salt

Giulina’s name was a misspelling of Giulia by the registrar in charge of recording births in Venice. She has kept the erroneous ’n’ for the fun of it. Before she retired she had a career catering for the primary school children of Venice; apparently her pasta and beans was a favourite. But she is also famous for her risi e bisi, or rice and peas, a dish which is typical of the Veneto region. She lives in Murano, an island just a short ferry ride from Venice. It is a small, crocheted vegetative blanket of market gardening, laden with produce and struggling to stay afloat in the lagoon. It’s where Giulina sources her organic peas; she thinks organically grown ones are essential because you want to make a stock from the pods. This makes it a seasonal treat! We spent a jolly afternoon with Giulina and her friends who dropped by, discovering Venetian women are welcoming, earthy, love a good laugh and the chance to celebrate. So we all had a glass of wine and within minutes, it was a risi e bisi impromptu party!

Cook

1h 5m

Ingredients

Method

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Step 1

Shell the peas, and place the pods in a saucepan with plenty of water. Cover, and simmer gently for around an hour until they’re very soft. Or use a pressure cooker to speed up the process.

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For

Peas in the pods, or alternatively 600g frozen peas

Onion, finely diced

tbsp

Extra virgin olive oil

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Notes

If you don’t have access to fresh peas and their pods, you can use frozen ones instead. Place 1.2 litres of water with 300g of peas into a saucepan and bring them to a boil with 4g – or two heavy pinches – of salt. Cover the pan and and cook the peas for 8 minutes. Allow them to cool for a couple of minutes and then purée everything until very smooth. You can do with a food mill as above for best texture, or use a blender.

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Giulina’s Risi e Bisi

Giulina’s name was a misspelling of Giulia by the registrar in charge of recording births in Venice. She has kept the erroneous ’n’ for the fun of it. Before she retired she had a career catering for the primary school children of Venice; apparently her pasta and beans was a favourite. But she is also famous for her risi e bisi, or rice and peas, a dish which is typical of the Veneto region. She lives in Murano, an island just a short ferry ride from Venice. It is a small, crocheted vegetative blanket of market gardening, laden with produce and struggling to stay afloat in the lagoon. It’s where Giulina sources her organic peas; she thinks organically grown ones are essential because you want to make a stock from the pods. This makes it a seasonal treat! We spent a jolly afternoon with Giulina and her friends who dropped by, discovering Venetian women are welcoming, earthy, love a good laugh and the chance to celebrate. So we all had a glass of wine and within minutes, it was a risi e bisi impromptu party!

Cook

1h 5m

Ingredients

Method

Turn cooking mode on

Step 1

Shell the peas, and place the pods in a saucepan with plenty of water. Cover, and simmer gently for around an hour until they’re very soft. Or use a pressure cooker to speed up the process.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

Peas in the pods, or alternatively 600g frozen peas

Onion, finely diced

tbsp

Extra virgin olive oil

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.