This came from a very cool looking cooking site by someone named Patty (cookingwithpatty.com) who says, "This is a classic from my region of Italy. The name Risi e bisi is dialect, the Italian name would be Riso e Piselli," and continues, "Unlike risotto, a riso (rice) dish would be soupier so it is a little easier to prepare. Attention, soupier but not soup. If you want to make it a little bit lighter just use oil in place of the butter to fry the onion and don't add butter in the end. In my region the most used rice is Vialone Nano, it is particularly big with a rounded shape with a medium length. In any case Arborio and Carnaroli work well too."