When you’re hankering after something starchy and satisfying, this soupy spring rice delight will definitely please the tastebuds
I don’t know whether I prefer saying risi e bisi or eating this Venetian springtime speciality, which is traditionally made to celebrate the feast of St Mark, the city’s patron saint, on 25 April. That said, this deliciously soupy, starchy dish ticks a lot of boxes for me at this time of year, not least because even I can amuse myself in a terrible Italian accent for only so long.
Prep 15 min
Cook 1 hr
Serves 4
