Mushroom risotto evokes autumn, when fragrant wild mushrooms, the damp earth still clinging to them, are brought by the basketful to market.
Rice
Venetian Risotto with Asparagus
The plum pearly, short-grain Italian rice grown in the Po Valley, which can absorb a quantity of liquid and become properly tender without falling apart, is essential for making risotto. Despite what some books say, no other kind of rice will do. “One of the first steps in making risotto […]
Venetian Risotto with Shrimp and Radicchio
In Venice risotto is a religion that must be practiced daily, with careful attention paid to ritual. “Venetians insist that you need at least 10 years of experience to make a good risotto, and then be prepared to attend to it for 18 minutes,” Francesco says. “You can’t make a […]
Venetian Peas and Rice (Risi e Bisi)
Waverly Root, author of The Food of Italy, wonders whether this simple yet sumptuous creation is a soup or a vegetable dish. Called risi e bisi in Venetian dialect, it’s more about peas than about rice, and is traditionally served on April 25, St. Mark’s Day, when the first peas […]
Venetian Jacopo’s Risotto
This is one of the recipes that Francesco remembers his mother preparing for him when he was a child and that he now makes for his little son, Jacopo. It’s simply risotto with milk. But add some butter and Parmesan cheese and it becomes sophisticated enough for adult meals. Spread […]
Rice with mushrooms
The basic preparation for this dish is the same as for other rice dishes, so you might want to invent some of your own. Mushroom Rice Rice Mushrooms Onions Parsley In a deep pan, place a bit of butter or olive oil and onion cut up in small pieces. Cook over […]
Venetian Risotto With Sea Scallops And Saffron
Starting in the 11th century, the spice trade with the East and with Africa enriched the coffers of the Venetian republic and its merchants. At one time there was an official Office of Saffron to control this precious spice, which comes from the stamens of the purple autumn crocus (three […]
Venetian Black Risotto
Black Risotto represents Venice at its most exotic. Pristine rice is turned shadowy and dark with the ink of a strange-looking sea creature. The taste is exotic too – briny, sweet, peppery, and rich, Francesco says that recently some chefs have made risotto with squid ink on top before serving. […]
Pumpkin and Italian sausage risotto
Perfect to warm up November’s colder evenings, this rich and delicious risotto is full of seasonal pumpkin and spiced up by chunks of Italian sausage. Top it with grated parmigiano and see if you manage not to have second helpings! Pumpkin and Italian sausage risotto 1 1/2 cup Carnaroli rice […]