Delicious Risotto From The Veneto Region in Italy
With so many different Italian food dishes it is hard to pick a favorite. However, for those who like risotto, Veneto is the region for you! Italian food varies greatly by region with each area presenting their own unique dishes and flavors.
Besides pasta, risotto is the most universally known and celebrated of Italian food dishes. For those wanting some truly great Italian food, Veneto is a must visit.
Risotto is most simply a rice dish cooked very precisely. It is one of the most commonly ordered appetizers at Italian food restaurants. Yet for its amazing popularity, it is also one of the most common Italian food dishes to be botched. The key to a good risotto is to first cook the rice briefly in olive oil or butter.
The rice must be coated evenly in the butter oil, and toasted just until translucent. Broth is then added just a little 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’s not risotto. Even if it’s served at the finest of Italian food restaurants, it just isn’t the same unless toasted.
Because of the versatility of risotto, there are a multitude of variations on the recipe. Nearly any good ingredients will make a good risotto, the exact components depend greatly on location if you are in Veneto. Whatever the local specialty happens to be, you can bet it will end up in the local risotto – e.g. seafood near the coast, and so on.
As you move in from the coast you will see risotto made with different vegetables like pumpkin, asparagus, and radicchio. It is also commonly seen made with frogs’ legs which appear in Italian food more than most people think.
The Italian food dishes of Veneto differ somewhat from those usually thought of when one thinks of Italian food. Heavier dishes are commonplace, and beans are a common ingredient. In fact, the peoples of the Veneto region are sometimes called "fagioli" by their neighbors to the south, a reference to the popular Veneto regional dish of pasta and beans.
In Veneto, anchovy may be found in many dishes. However, as in much of the country, its popularity pales in comparison to that of sausages and other meats. A regional specialty is sopressata, a dry cured, pressed salami.
In Veneto, the Italian food prominently features the local produce; radicchio and asparagus are things the Veneto region is well known 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 different choices for the discriminating diner. From sopressata to vegetable dishes to it’s unparalleled risotto, the Italian food of Veneto is an embarrassment of riches. If you require risotto to make it an Italian meal, the foods of Veneto are just the thing for you. With so many unique dishes, Veneto has enough different, wonderful Italian food for everybody.
SOURCE:Cooking
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Posted by Sandy Bloom
on Apr 26 2008. Filed under Recipes.
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