The risi bisi of Venice and Stuffed eggplant

The risi  bisi of Venice

Risi et bisi is a typical recipe from Venice (but also from other areas of the Veneto), based on rice and peas. Traditionally it is prepared preferentially in spring to enjoy fresh peas. This dish is very similar to risotto, only a little creamier. Of course, bacon makes this dish even tastier!

According to tradition, this dish was prepared every April 25 and was offered to the Doge for the feast of St. Mark, the protector of the city of Venice. Some also say that it is a dish of Byzantine origin: in the past, Venice had a lot of exchanges with the East, where we often find dishes with rice and vegetables…

Are you curious to taste it? Then discover our ultra easy recipe!

Ingredients for 4 people

Rice – 360 gr

Peas – 1 kg

Bacon – 50 gr

Vegetable broth – 1.5 liters

Butter – 40 gr

Onion – 1


Olive oil



Grated Parmesan cheese

Preparation of risi and bisi

Start by cleaning and washing peas with running water. Cut the parsley and the very thin onion. Prepare a liter and a half of vegetable broth, homemade or cube.

Then sauté the onion over low heat in a saucepan with 20 gr of butter and 2 tablespoons of extra virgin olive oil, for about 10 minutes.

Add the bacon, parsley and sauté for another 2 to 3 minutes over medium heat. Pour the broth with the peas and a spoon of olive oil and simmer, stirring regularly for 5 minutes. After, add the rice and salt and continue stirring, respecting the cooking time indicated on the box of the chosen rice.

Once the rice is almost ready, add the remaining 20 gr of butter, grated Parmesan cheese and pepper, mixing until they have melted well. It is ready when it is creamy, so neither too dry nor too “liquid”.

Finally, serve this hot rice and on hollow plates. If you want, you can sprinkle it with grated Parmesan cheese and parsley. Enjoy your meal!


If you can’t find fresh peas, you can use frozen peas and you can replace the bacon with diced cooked or raw ham too.

It is not mandatory to use vegetable broth; the meat broth will go very well too.

Stuffed eggplant

This is a perfect recipe for vegetarians and vegetable lovers: stuffed eggplants. This recipe is added to our “collection” of recipes with stuffed vegetables (zucchini, peppers and artichokes), always appreciated whether with family or friends.

They are stuffed with their own pulp and other simple ingredients for a delicious result! We are ready to reveal all the secrets to prepare tasty stuffed eggplants, which will delight your guests, even the most demanding.

Ingredients for 3 – 4 people (4 eggplants)

Eggplants – 4 small

Dry bread (wet in water) – 100 g

eggs – 1 (2 if the stuffing is a little hard)

Grated Pecorino – 40 g

Grated Parmesan cheese – 40 g

Onion – 1 small

Basil – some leaves

Cherry tomatoes – 4 or 5

Tomato sauce: a little

Olive oil

Garlic – 1/2 clove



Preparation of stuffed eggplants

To prepare your stuffed eggplants, start by opening them in half and emptying their inner white part. Keep it preciously in a bowl, it will serve us for the stuffing. Try to create with the bark a kind of hollow tray to fill later. If necessary help yourself with a knife or a tablespoon. Try to get the thinnest peel possible without it breaking.

Then you have to cook them: in the original recipe we should fry them in boiling oil, for a crispier effect. For a lighter version, you can boil them in water for a few minutes.

Now prepare the stuffing!

Slice the onion. Cut the inner part of the eggplant into small pieces as well as the basil, tomatoes and garlic clove.

In a high pan, heat a drizzle of olive oil from the minced onion. Add the inner part of the eggplants, with the basil, the cherry tomatoes with pieces and the half clove of garlic cut very fine. Finally bring it all back.

Meanwhile, wet the dry bread and drain it. Crumble it in a large bowl.

Once the vegetables are cooked, pour everything into the bowl with the bread. Add salt, pepper, egg and the two grated cheeses.

Mix everything well. If the stuffing still seems hard, feel free to add another egg.


Garnish the eggplants with your stuffing and place them on a baking dish. Let them bake for 20 minutes at 220°C.

Take out the stuffed eggplants to cover them with a little tomato sauce and put them back in the oven for another 20 minutes in grill mode.

And that’s it, this vegetarian dish is ready… Enjoy your meal!


To prepare this dish, it is better to choose small eggplants to cut in half. However, if you find only large eggplants, you can use them by cutting them into 3 parts.

You will see, these eggplants are delicious served as hot as cold (even if we prefer them hot!).

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