The doge′s platter

The doge′s platter
Magazine: April 2008

Rice in Veneto is happily ‘at home’. It is cooked in lots of ways, but only risi e bisi (rice with peas), benchmark of Venetian cuisine, has a precise position in the history of the Republic. On the 25th April, St Mark’s day (the city’s patron saint), it was the chosen dish at the Doge’s table that hosted the most high-ranking representatives of the republic and the foreign ambassadors. According to tradition, before lunch the Doge stood on the balcony and greeted the people with plate of risi e bisi as a sign of prosperity and good luck for the Serenissima (city of Venice). It is easy to prepare. The recipe says to open the pods, boil peas for one hour, mash them and put the broth to one side. Sauté bacon cubes in oil, butter and chopped shallots, add the pod broth, rice and mashed peas then continue cooking with meat broth. Off the heat, add chopped parsley, butter and Parmesan to thicken the creamy rice.