Risotto

Rice Dish Rice Risotto Wooden Spoon Wreak

The Italian food of the Veneto region poses a perplexing question: With so many dishes to choose from, how can anyone have only one favorite? Given the great regional variations within the region, and of course between Veneto and the rest of the country, there are a lot of special dishes waiting for you to discover them. But if risotto is something you crave, Veneto is definitely for you.

And when some of the best Italian food dishes in life are what you’re looking for, Veneto is a place you must see, at least via the dinner table.

Risotto is a particular means of cooking rice, and is increasing in popularity to take it’s rightful place alongside pasta in the pantheon of Italian food, such as many specialties of the Veneto region. To make a real risotto, the rice must first be cooked in olive oil or butter.

The rice has to be coated evenly in the butter oil, and toasted just until translucent. Broth is then added a bit at a time, the idea is to slowly saturate the rice with the broth, which helps it achieve it’s distinctive risotto texture. Unless the rice is toasted, it is not risotto. Even if it’s served in the best of Italian food restaurants, it isn’t the same unless toasted.

Risotto is a remarkably versatile dish; almost anything could possibly be added to it. Due to the diversity of top quality local ingredients in the Veneto region, this makes for a fascinating variety of risottos to be tried. The local specialty (for example, fish and fish in coastal regions ) tends to put in an appearance in the risotto.

The possibilities go far beyond seafood though, all sorts of fresh regional specialties show up in the Veneto area. Pumpkin, asparagus, even radicchio turn up in these regional gems. Frog legs may even be discovered, a more commonplace part of Italian food than many would assume.

Italian food differs from the stereotype held by many; this is doubly true in the Veneto area, which features some terrific dishes not found elsewhere in the country. Pasta and beans, for example is a very common dish in Veneto and is turning up at more and more Italian restaurants all of the time.

Anchovy, in addition to stockfish are found in some dishes of the Veneto region. But the prevalence of sausages dwarfs that of the humble anchovy, with the neighborhood dry-cured, pressed salami (sopressata) and garlic salami being special favorites.

In Veneto, the Italian food prominently features the local produce; radicchio and asparagus are things the Veneto area is famous for, as are peas with rice. This is a dish found only in Veneto, and is something of a departure from what Italian food is generally assumed to be.

The Veneto region offers many distinct choices for the discriminating diner. With so many unique dishes, Veneto has enough different, wonderful Italian food for everyone.

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