Best 3 Venetian Rice Recipes

In the heart of Venice, where canals meander and gondolas glide, lies a culinary treasure that has been passed down through generations: Venetian rice, known locally as "risi e bisi." This delightful dish, with its vibrant green hue and medley of flavors, is a testament to the region's rich history and love of simple yet exquisite cuisine. Whether you're a seasoned chef or a home cook seeking to explore new culinary horizons, this article will guide you through the steps of creating an authentic Venetian rice dish that will transport your palate to the heart of this magical city.

Here are our top 3 tried and tested recipes!

VENETIAN RICE

Venetian Rice image

This is a great dish when you want a change from potatoes. It is one of my family's favorites.-Nita Cinquina, Surprise, Arizona

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 medium onion, chopped
3 tablespoons butter
1 cup uncooked long grain rice
1 can (14-1/2 ounces) chicken broth
1 cup water
1 teaspoon dried basil
1/2 teaspoon seasoned salt
Dash pepper
2/3 pound fresh or frozen peas, thawed
2 tablespoons grated Parmesan cheese

Steps:

In a large saucepan, saute onion in butter until tender. Add the rice; saute until golden brown, about 5 minutes. , Stir in the broth, water, basil, seasoned salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender (some liquid will remain). , Stir in peas. Remove from the heat; cover and let stand for 5 minutes. Stir in cheese.

Nutrition Facts : Calories 221 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 544mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

VENETIAN CHICKEN-RICE SOUP

Venetian Chicken-Rice Soup image

Rice is an extremely popular grain in the Veneto region of Italy. If you're making this soup a day or two before serving, don't add the rice. At serving time, reheat the soup until almost boiling. Then add the rice and cook according to the recipe. From Cooking Club of America.

Provided by Pinay0618

Categories Clear Soup

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
6 ounces pancetta, diced
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
4 large garlic cloves, minced
2 bay leaves
1/4 teaspoon saffron thread, crushed
1 1/2 lbs boneless skinless chicken thighs
6 (14 ounce) cans reduced-sodium chicken broth
3/4 cup long-grain rice
1/2 teaspoon fresh ground pepper
3 tablespoons minced fresh Italian parsley
1 tablespoon grated lemon peel

Steps:

Heat oil in Dutch oven over medium heat until hot. Add pancetta; cook 5 minutes or until lightly browned. Add onion, carrots and celery; cook 8 minutes or until onion begins to brown. Add garlic, bay leaves and saffron; cook 30 seconds.
Add chicken and broth; increase heat to medium-high. Bring almost to a boil; reduce heat to medium-low. Partially cover and cook 12 to 15 minutes or until chicken is no longer pink in center and juices run clear. Remove chicken; cool slightly. Shred chicken meat.
Meanwhile, add rice and pepper to Dutch oven. Partially cover and cook 20 minutes or until rice is tender, stirring occasionally. Return chicken to pot; cook 5 minutes or until chicken is heated through. Remove and discard bay leaves.
4. In small bowl, stir together parsley and lemon peel. Ladle soup into bowls; sprinkle with parsley.
mixture.

Nutrition Facts : Calories 261.8, Fat 8.7, SaturatedFat 1.9, Cholesterol 70.8, Sodium 184, Carbohydrate 22, Fiber 1.3, Sugar 2.1, Protein 24.5

VENETIAN RICE

Venetian Rice image

Rice is a staple at my house...love this version with the heartiness of bacon. Much more than a simple side dish.

Provided by Lynette !

Categories Rice Sides

Time 45m

Number Of Ingredients 9

Ingredients

4 slice bacon, chopped
1 small onion, minced
3 Tbsp butter, melted
10 oz package frozen english peas, thawedf
3/4 c long-grain rice, uncooked
2 c chicken broth
1 tsp salt
1 dash(es) pepper
1/2 c parmesan cheese, grated

Steps:

1. Cook the bacon in a medium skillet until crispy; remove bacon, discarding drippings. Drain the bacon on paper towels; set aside.
2. Saute onion in butter in the skillet over medium heat until tender. Add the peas and rice; stir well. Add the chicken broth, salt, and pepper. Stir well.
3. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes or until the rice is tender and the liquid is absorbed. Add the reserved bacon and Parmesan cheese, and stir well. Serve immediately.

Tips:

Choose the right type of rice: Arborio or Carnaroli rice is best for Venetian rice dishes because they have a high starch content that helps create a creamy texture.
Toast the rice before cooking: This helps to bring out the flavor of the rice and prevent it from sticking together.
Use a flavorful broth: The broth is the base of the dish, so make sure to use a good quality broth that is full of flavor.
Add vegetables and other ingredients: Vegetables such as onions, celery, and carrots are often added to Venetian rice dishes. You can also add meat, seafood, or cheese.
Cook the rice slowly and carefully: Venetian rice dishes are typically cooked over low heat for a long period of time. This allows the rice to absorb all of the flavors from the broth and other ingredients.
Stir the rice frequently: This helps to prevent the rice from sticking together and ensures that it cooks evenly.
Let the rice rest before serving: After the rice is cooked, let it rest for a few minutes before serving. This allows the rice to absorb all of the remaining liquid and develop a more flavorful texture.

Conclusion:

Venetian rice dishes are a delicious and versatile way to enjoy rice. With a few simple tips, you can easily make a Venetian rice dish that is sure to impress your friends and family. So next time you're looking for a new and flavorful rice dish to try, give Venetian rice a try!