Risi e Bisi
Brothier than risotto but thicker than soup, this Venetian classic requires a not-so-gentle touch.
WHY THIS RECIPE WORKS
After the dish cooked hands-off for most of the time, a vigorous whisking of the rice at the end of cooking liberated enough of its starch to thicken the broth, providing the dish with a light but satisfying consistency. By using thawed fro...