Embark on a culinary journey through the canals of Venice to discover the authentic flavors of risotto venetian style. This classic Italian dish marries the richness of Carnaroli rice with the delicate sweetness of seafood and vegetables, creating a symphony of flavors that will transport you to the heart of this enchanting city. Whether you're a seasoned risotto aficionado or a novice cook seeking to tantalize your taste buds, this article will guide you through the essential steps and provide insightful tips to ensure a perfect risotto venetian style experience.
Check out the recipes below so you can choose the best recipe for yourself!
PRAWN RISOTTO
Try this authentic seafood risotto, typical of Venetian cooking
Provided by Carmelita Caruana
Categories Dinner, Lunch, Main course
Time 1h10m
Number Of Ingredients 10
Steps:
- Bring 1litre/13⁄4pints water to the boil in a large pan, add 1 tbsp salt, then tip in the prawns, garlic and bay and return to the boil for 3-5 minutes until cooked, depending on the size of the prawns. Cool then shell the prawns. If they are large, you may wish to slice them, but leave smaller ones whole. Return the heads and shells to the stock and continue to boil for 20 minutes.
- Put a medium size, heavy bottomed pan with a tight fitting lid on a low heat. Tip in the olive oil and 25g/1oz of the butter, and cook the shallots or onion for 5 minutes until soft and translucent. Add 1 tbsp of stock to stop them colouring, if necessary.
- Stir in the rice so it absorbs all the buttery oil. When it is opaque and rustling as you stir, pour in all the wine. Keep stirring while the rice absorbs the wine - it should not evaporate into the air, so keep the heat low.
- Meanwhile, strain the stock, return to the pan, top up with water and turn up the heat. Turn up the heat under the rice, too, as you need a moderate to lively heat. Stir the rice and add stock as needed to keep a veil of water above the level of rice for 10 minutes.
- Add the prawns and tomato purée. From this point on I start to add less and less stock every time, to avoid the risk of forcing the rice to absorb too much stock. Start to taste the odd grain of rice. You want to stop cooking when it still has a tiny crunchy uncooked bit in the centre.
- Season the risotto with salt and white pepper. Take the pan off the heat, add the remaining butter and enough stock to cover the risotto by about 2.5-5cm/1-2in, you have to judge how much it will absorb. Stir well, cover and leave it to rest for 10 minutes. Stir in the chopped parsley and serve at once.
Nutrition Facts : Calories 290 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Protein 19 grams protein, Sodium 0.6 milligram of sodium
RISOTTO VENETIAN-STYLE
Provided by Mimi Sheraton
Categories dinner, main course, side dish
Time 1h
Yield Six servings
Number Of Ingredients 7
Steps:
- Shell peas, wash pods and add the pods to the broth. Cook for about 30 minutes. When the pods are soft, puree them in a blender or food processor with a little of the broth. Add this mixture to the remaining broth; you will have a rather thick greenish soup.
- Melt half of the butter in a saucepan. When it is hot, add the chopped prosciutto, rendering the fat from the meat. Add the rice and stir until it is well coated. Start adding the broth one ladle at a time. Add salt and pepper to taste, and cook over medium heat until the rice is half done, stirring frequently. Add the peas and a little more broth.
- When rice is firm but tender, add the Parmesan cheese. Before removing the pot from the heat, add the rest of the butter. Stir and serve immediately.
Nutrition Facts : @context http, Calories 546, UnsaturatedFat 6 grams, Carbohydrate 75 grams, Fat 19 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 12 grams, Sodium 1288 milligrams, Sugar 9 grams, TransFat 1 gram
VENETIAN RICE AND PEAS
Provided by Paul Grimes
Categories Quick & Easy Dinner Parmesan Pea Simmer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Bring broth to a simmer in a saucepan, then keep at a simmer.
- Meanwhile, turn on a food processor and drop in garlic, processing until finely chopped. Turn off processor, then add onion and pancetta and pulse until finely chopped.
- Cook onion mixture with zest in oil and 1 tablespoon butter in a 12-inch heavy skillet over medium-high heat, stirring once or twice, until onion is softened and just beginning to turn golden, about 6 minutes.
- Cook peas in broth 2 minutes. Strain broth into onion mixture, reserving peas, then stir in rice. Cook, covered, over high heat, stirring once after 5 minutes, until rice is al dente, 10 to 12 minutes. Stir in peas, cheese, remaining tablespoon butter, and 1/4 teaspoon pepper.
VENETIAN SHELLFISH RISOTTO
Provided by James Beard
Yield Serves 6
Number Of Ingredients 9
Steps:
- Make a rich fish stock with the shells, fish bones and heads. Follow the recipe for risotto but add chopped garlic with the onion, and cook the rice in the strained fish broth.
- Heat the cooked shellfish in 4 tablespoons butter, season to taste and toss with the chopped parsley. Mix into the cooked risotto and add the remaining butter and grated Parmesan cheese.
Tips:
- To achieve the perfect texture for risotto, it's important to use the right type of rice. Arborio or Carnaroli rice are the most commonly used varieties, as they have a high starch content that creates a creamy consistency.
- Toasting the rice before adding the liquid helps to bring out its flavor and prevent it from becoming mushy.
- Add the liquid to the rice gradually, allowing each addition to be absorbed before adding the next. This will help to ensure that the rice cooks evenly and doesn't become too soupy.
- Stir the risotto frequently to prevent the rice from sticking to the bottom of the pan and to help release the starch.
- Season the risotto to taste with salt, pepper, and other herbs and spices. Common additions include garlic, onion, mushrooms, and Parmesan cheese.
- Let the risotto rest for a few minutes before serving to allow the flavors to meld and the rice to absorb any remaining liquid.
Conclusion:
Risotto is a versatile and delicious dish that can be enjoyed on its own or served as a side dish. With its creamy texture and rich flavor, it's a perfect comfort food for any occasion. Whether you're a seasoned chef or a beginner in the kitchen, these tips and recipes will help you create a perfect Venetian-style risotto that will impress your family and friends.
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