Risi and Bisi (Rice and Peas) seems like a play on words, but it is one of the most typical dishes of Venetian cuisine, based on rice and peas. A dish to be enjoyed all year round, but it is recommended to prepare it in spring, when there are fresh peas, the basic ingredient of this delicious dish.

The rice used instead, is the Veronese vialone nano, which has the characteristic of increasing a lot during cooking, thus absorbing more content. For a good result also, for those who want to follow the traditional one, pay close attention to the consistency that must not be too liquid or too dense, in fact it is considered halfway between a risotto and a soup. Even the bacon is part of the traditional recipe, used to give greater flavor to the dish.

The origins of this simple dish seem to be attributed to the Republic of Venice, in fact it was customary to offer risi and bisi to the doge on April 25 in the hall dedicated to the banquets of the Doge's Palace, on the occasion of the feast of San Marco, patron saint of the city. Today this incredible dish is among the most famous of Venetian gastronomy, in fact there are different variations depending on the area and the products used.

Preparation is quite simple. After slicing the onion, we fry it in a pan with the bacon and a knob of butter. Add the peas and a liter of broth and cook. Season with salt and pepper, and bring to the boil, then add the rice. Five minutes before the end of cooking, add the Grana Padano cheese and a knob of butter. Mix well and finish with a few tablespoons of broth if the rice is not sufficiently liquid.