The yummiest risotto recipes
from Veneto, Italy
I’ve already mentioned about the fact that there are several different risotto recipes, and that you can cook this dish and satisfy your fancy with the most diverse ingredients, depending on the season.
This is a very popular dish in Veneto, for sure one of the most significant of this italian region.
There are some risotto recipes that are particular to Veneto.
Some of them even use some fine vegetables or cold cuts that are made only there, labeled by the European Union with the PGI (protected Geographical Indication).
Before starting enjoying cooking this delicious italian dish, you might want to take a look at some simple but very helpful tips on how to make risotto at its best.
So, let’s start with some traditional risotto recipes from Veneto.
Risotto with pumpkin
This is one of my favorite risotto recipes. I make it often as this is pretty easy and fast.
The main ingredient, after rice, is the pumpkin, so it is a fall and winter dish.
It may be a great recipe for Halloween.
Just for this recipe you might want to cook the brown rice (for the other ones it is optional).I think that the pumpkin’s sweet taste blends greatly with the bitterish flavor of the brown rice.
Ingredients for 4 people
rice (if possible brown, but it’s optional):400gr/25oz
pumpkin: 300gr/20oz
1 average size onion
vegetable broth: 1 liter/0.30gallons
grated parmesan cheese: 100gr/3.60oz
butter
olive oil
salt and pepper: as required
Cut the pumpkin, remove the seeds.
Steam it, or cook it in the vegetable broth, as you prefer, for 10 minutes once the broth starts boiling.
Once cooked, peel it and beat the flesh to a pulp, by a fork or a mixer.
By a sharp knife slice up the onion - very thin slices - and let it brown in a knob of butter and a spoonful of olive oil. If you don’t want butter you can replace it with two spoons of olive oil.
Once the onion is golden brown, add the rice and stir.
Wait about a minute and let it toast, stirring once in a while.
Pour in half a glass of white wine, stir and let it evaporate completely.
Add a dipper of boiling broth one by time and keep stirring. Continue this for about 10 minutes, then add the pumpkin to the rice, and stir.
Continue cooking and add the broth piecemeal.
When the risotto is almost done, after about 20-25 minutes, turn off the heat, add a knob of butter and the grated parmesan cheese. Add some pinches of salt, and pepper. Stir very gently to not reduce to a mush the rice.
Risotto with asparagus
Another of the most typical made in Veneto risotto recipes.
The very fine white asparagus are grown in the area of Bassano del Grappa (province of Vicenza), and have been labeled by the European Union with the PGI (protected Geographical Indication), to mark their local nature and top quality.
The authentic recipe is therefore based on the delicate taste of the Bassano white asparagus, but other types will be fine.
Ingredients for 4 people
rice: 400gr/25oz
asparagus: 700gr/24.50oz
1 average size onion
olive oil
butter
vegetal broth: about 1liter/0.25gallons
grated parmesan cheese
Slice up the onion in very thin slices and let it golden brown in a knob of butter and a spoonful of olive oil.
Cut the asparagus tips, then add them (the tips)and cook until golden brown.
Then put the rice and stir. Let it toast for about 1 minute and a half, stirring a couple of times .
Add the boiling broth piecemeal and stir.
Go on this way for about 20-25 minutes.
In the meantime add some pinches of salt as required.
When the risotto is almost done, turn off the fire, add a knob of butter and the grated parmesan cheese.
Stir very gently to not reduce the rice to a mush.
Risotto with porcini mushrooms
Here another delicious traditional italian food very popular in Veneto, one of the most classical Fall and Winter risotto recipes.
Ingredients for 4 people
rice: 350gr/12,50oz
porcini mushrooms: 400gr/14.50oz
vegetable broth: 1L/0.30gallons
1 average size onion
butter: 60gr/2.20 oz butter
dry white wine: half a glass
parsley: 1 tuft
grated parmesan cheese: 50gr/1.80oz
extra virgin olive oil: 2 spoons
salt and pepper: as required
Peel and clean the mushrooms, then slice up both the stalk and cap.
In a non-stick pan pour a spoon of olive oil and let wilt a mushed garlic clove.
Then add the sliced mushrooms and pan-fry them for no more than 10 minutes. In the meanwhile add salt and pepper. Add a bit of broth if necessary.
Turn off the heat and add the chopped parsley.
Melt half the butter in a pot, along with a spoon of olive oil. Slice up the onion – very thin slices – and let it gently wilt.
Add the rice and stir. Let it toast for a couple of minutes.
Then pour in the white wine, stir gently and let it evaporate completely.
Add a dipper of boiling broth one by time and keep stirring over moderate heat. Continue this for about 15 minutes.
3-5 minutes before the rice is cooked, add the previously cooked mushrooms.
When the rice is done, turn off the heat and add the grated parmesan with the remaining butter.
Stir very gently to not mash the rice.
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