Risi e Bisi, Italian Rice and Peas

You must use a medium-grain rice here. Ideally, you’d use a variety from Venice called Vialone Nano, but regular Arborio is just fine, and Carnaroli is good, too.

  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Yield: Serves 4


  • 2 Tbsp olive oil
  • 3 shallots, minced
  • 3 garlic cloves, minced
  • 1/4 pound diced prosciutto or other dry ham
  • 1 cup Arborio or other risotto rice
  • 2 cups vegetable or chicken stock
  • 2 or more cups water
  • 1 cup fresh or frozen peas
  • 1/2 cup parsley, chopped
  • 1/4 cup grated parmesan cheese


1 Sauté shallots: Heat the olive oil in a medium-sized pot over medium-high heat. When it is hot, add the shallots and stir to combine. Let these sauté for 2-3 minutes.

2 Heat stock and water: Meanwhile, heat up the stock and 1 cup of water in a small pot. You want this at a simmer while you make the rice.

3 Add garlic and prosciutto to shallots: Add the garlic and the diced prosciutto to the pot with the shallots, stir well and cook for another 1-2 minutes.

4 Add rice: Pour in the rice, stir again and sauté for 2-3 minutes, stirring constantly.

5 Slowly ladle in stock: Ladle some of the hot stock into the pot and start stirring. Risi e bisi is cooked like risotto, and is supposed to be pretty soupy, so you need a lot of water and you need to stir it constantly. Let this first ladle of stock cook down before you add the next.

Keep adding stock, letting it cook down and stirring until you’re done with the simmering stock. It is likely that you may need at least one more cup of water to finish the dish, because all that stirring in an open pot means you evaporate more liquid than you would when you cook rice the normal way, i.e., covered. If you think you are going to need more water, add more to the simmering stock.

6 When you get to this last cup of water, add the peas. Keep stirring until the water has almost cooked away. Taste some rice and test for salt and doneness: Add a little salt and some more hot tap water if the rice is still crunchy – you want the rice to be a little al dente, but not so much you’re gnawing on raw grain.

7 Add the parsley and the parmesan and mix well. Your finished rice should be slightly soupy, so it’s OK to add a tad more water before serving.

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  • Riccardo

    I use a ham stock cube , pancetta and plain boiling water . No need to add salt as the pancetta , cube and chees make it delicious . My nonnas recipe who was from Venice . Try using par boiled rice for quickness , cuts cooking time by quite a bit .

  • Mike

    I made this today. Disappointed. Took way too much time for a bland dish that costs too much. As a side, plain rice would be just as good, if not better. As a risotto, it is a waste of ingredients. Won’t be making it again.

  • Fortycloves

    My family, from Sicily, makes this with rice and,sometimes, with dittalini pasta. We love to add fresh basil or mint, as well. It’s real “peasant food,” and so comforting!

  • Catherine

    I would like to try making this with either farro or pearled spelt. Fresh peas are the business. I like to eat them raw.

    • Riccardo

      Will work just fine

  • LS

    Elise – do you think diced pancetta could be used as a substitute? Or would it be too ‘bacony’? Thank you!

    If you crisp the pancetta first, then it’d be fine to substitute. ~Hank

    • Anne Tindall

      the Cook’s Illustrated version uses diced pancetta, not crisped.

  • Melissa K

    This looks delicious, and a perfect dish for visiting nieces and nephews. I do have a question, though. Is there any specific reason to use half stock and half water? While I know I can use all stock (which I’d be tempted to do for more flavor), if there is a purpose for using water instead I’d be more inclined to stick to the recipe as written.

    It is to keep the rice from getting too salty. There is a lot of salt in the ham, and many stocks are very, very salty. This helps prevent the dish from becoming a salt lick ;-) ~Hank

  • Renee

    This sounds so refreshing! It’s a good way to change up serving rice for dinner.

    Mike, it has taken me forever to make risotto sometimes. Keep the temperature of the stove up to keep it cooking at the right pace.

  • Kathi Riley Smith

    One of the Alioto clan from San Francisco taught me how to make this dish. Fresh English peas are a must and once the peas are removed from the pods, add the pods to the stock for more of the fresh pea flavor for the entire dish. One of my favorite meals, ever.

  • Anna Jennings

    This looks delish! My 90 year grandmother who is from Naples makes a similar version using a short pasta instead of rice. Actually, I recently bought a bag of arborio rice from a specialty Italian store. Definitely going to use it for this recipe!

  • Mike

    35 minutes–really? Using arborio rice for risotto, I’ve never been able to get it to where it needs to be in less than an hour, and that’s adding hot liquid–no frozen peas!

    Maybe you are using old rice? I make risotto every week and it has never, ever taken me more than 40 minutes. You also might like your rice cooked longer than al dente, which would add to the time. ~Hank