How to cook the perfect risi e bisi

Can this Venetian dish only be made with fresh peas, or will frozen do? What about tinned? And that’s before we get started on the fork or spoon debate …Risi e bisi, a dish that’s even more fun to say than piccalilli, is a Venetian springtime speciality, traditionally made to celebrate the feast of San Marco on 25 April, when the peas are at their smallest and sweetest … and still a long way off in the UK. Like many legumes, peas are best eaten as fresh as possible, bef