Rosita Missoni

A Venetian specialty of creamy rice and peas, this springtime classic should be the consistency of risotto.

This recipe comes from Rosita Missoni's Sardinian fish merchant, who recommends using a large flat white fish such as turbot, fluke, or halibut. You can substitute a firm-fleshed round fish such as branzino or black sea bass. Serve the fish flaked off the bone with the potatoes and a simple arugula and tomato salad.