Top 10 Venetian Rice Dishes

Risotto alla trevigiana is a traditional dish hailing from Treviso. It's prepared with thinly cut local radicchio, oil, rice, onions, sparkling wine, and stock. The radicchio is sautéed in olive oil with onions, then the rice is added with the wine and stock until the risotto is done. Before serving, it's usually enriched with a knob of butter and a sprinkle of grated Parmigiano-Reggiano. In the Veneto region, risotto is typically served all'onda, meaning with waves, referring to the fact that it should be slightly more on the thinner, liquid side. Serve the dish with a glass of prosecco.Expand

Typically served as a light lunch and a staple of many Dalmatian taverns (called konoba) and restaurants, crni rižot is a unique black risotto made with fresh squid or cuttlefish. Squid or cuttlefish ink gives the risotto its intimidating black color, while other seafood such as mussels, clams, and other shellfish are also commonly added to the dish. Just watch your smile as your teeth and lips will most probably turn black while eating it. Although the origins are still somewhat murky, it is believed that the dish was invented while Croatia was under Venetian rule, and that's the reason why it spread first in Veneto (where it's known as risotto nero di seppia) and then throughout the Mediterranean.Expand

A true messenger of spring, risotto primavera is a creamy Italian rice dish studded with colorful vegetables such as asparagus, spring onions, shallots, fresh peas, and broad beans. Other ingredients include butter, chicken or vegetable stock, Arborio or Carnaroli rice, and a splash of dry white wine. The dish is typically finished with grated Parmigiano-Reggiano, and it is recommended to serve the risotto warm, preferably garnished with a few basil leaves.Expand

Risi e bisi is a popular Italian springtime dish consisting of risotto rice, peas, butter, stock, and Parmigiano Reggiano cheese. The dish is traditionally prepared on April 25 in Venice and the surrounding areas, celebrating the feast of its patron, Saint Mark. If made properly, risi e bisi should have a soupy consistency, so it is recommended to serve it as a course of its own.Expand

Risotto Amarone is a traditional Veronese dish made with two key ingredients – Vialone Nano rice and Amarone red wine. Besides those two, the risotto is made with onions, broth, olive oil, butter, salt, and pepper. Although there are just a few ingredients used in the dish, they are all of excellent quality. Before serving, it is recommended to let the risotto sit for a few minutes, and when served, it is typically topped with grated Parmigiano-Reggiano.Expand

Risotto di gò is a traditional Venetian risotto made with gò (also known as gobio or goby fish), a small fish found in the Venetian Lagoon. This dish is particularly famous on the island of Burano, where it has been cherished for generations. The essence of risotto di gò lies in its delicate, briny flavor that showcases the freshness of the lagoon fish. To prepare the dish, goby fish is simmered to make a light, flavorful broth, which is then used to cook the risotto. The broth is often enriched with a soffritto (a sautéed mixture) of onions and olive oil, and sometimes a splash of white wine. Risotto di gò is typically served as a first course, and its simplicity is meant to highlight the freshness and flavor of the local ingredients.Expand

Risotto tastasal is a traditional dish of the Veronese cuisine. The key ingredient in this risotto is tastasal – a local salami made with ground pork belly and shoulder, seasoned with just the right amount of salt. In order to prepare the dish, rice should be boiled in meat broth, then combined with sautéed onions, garlic, and tastasal. The risotto is typically garnished with a pinch of nutmeg and grated Parmigiano Reggiano.Expand

Risotto con le trote is a traditional type of risotto originating from Veneto. The risotto is usually made with a combination of rice (preferably vialone nano), white wine, fresh trout, garlic, butter, olive oil, parsley, bay leaves, peppercorns, cinnamon, cloves, nutmeg, ginger, allspice, and salt. The trout is poached in water with bay leaves, parsley, and spices. The trout is removed, skinned, and filleted, while the stock is strained back into a pan and brought to a boil. The garlic is sautéed in butter and oil, and the rice is toasted in the same pan. The mixture is covered with wine and stock, and it's then cooked until the liquid is absorbed. After some time, the fish fillets are stirred in, and once the rice becomes tender, a bit of butter is stirred into the risotto. Risotto con le trote is garnished with chopped parsley and served immediately, ideally with a glass of chilled Soave on the side.Expand

Risotto all’Isolana is a rice dish from Isola della Scala in the Veneto region of Italy, defined by the use of local rice (Riso Nano Vialone Veronese) cooked with pork and beef, or poultry components and finished to a soft, cohesive texture typical of the lower Veronese plain. The dish developed in an area shaped by extensive rice cultivation made possible by irrigation works introduced from the late Middle Ages onward, where rice became a central staple for rural households and where cooking methods favored ingredients available from mixed farming rather than coastal products, leading to a preparation that reflects inland agricultural life rather than maritime influence. Preparation begins with a soffritto of onion gently cooked in fat, followed by the addition of minced or finely chopped meat that is browned lightly before rice from the surrounding paddies is added and stirred to coat the grains, with hot broth incorporated gradually until the rice is fully cooked and releases enough starch to bind the dish, and the risotto is finished with grated cheese and sometimes a small amount of butter depending on household practice. It is served hot as a main course, commonly prepared for communal meals and local events in Isola della Scala, eaten with a spoon rather than shaped or layered, and it is typically paired with still water or light red or white wines from the Verona area such as Bardolino or Soave, whose moderate structure complements the richness of the rice and meat without overwhelming it.Expand

Risotto in cantina is a unique Italian rice dish originating from the Veneto region. Also known as risotto of the wine cellar, it’s made by preparing a simple risotto that’s cooked in broth and enriched with butter and Parmigiano-Reggiano cheese. When it’s time for the risotto to be served, a glass of slightly sharp dry white wine such as Soave is poured into each plate, and the risotto is served on top. However, the wine mustn’t be mixed with the risotto – each forkful is dipped in as it’s eaten. The wine will become heated by the risotto and it will develop a unique quality that’s very pleasing to the palate.Expand