Riso & Risotto

Risotto and Risi: Rice Italian Style

Italy is the leading producer of rice in Europe, with the majority of it being grown in the abundant Po river valley. Lombardy is home to the best rice growing area, the Lomellina, while Piedmonte and the Veneto also have bountiful rice harvests. Rice thrives so well in the Po valley that first courses of risotto are more common than pasta and are a great way to serve whatever is in season, from seafood to wild mushrooms (such as Porcini) to meat and game. Anyone that has had a perfectly prepared risotto or risi dish knows just how serious the people of this area take their rice. That is not to say that other regions of Italy do not eat rice, as there are wonderful recipes for using the many varieties grown throughout Italy. From soups to desserts, Italian rice is well utilized.

History of Rice in Italy

_{Riso con Gamberi - Rice with shrimp}

Types of Italian Rice

Italy grows mostly short, barrel shaped rice that is different than the long-grain rice that is usually boiled or steamed. Among this type of rice are four categories based on grain size: comune, semifino, fino, and superfino. The superfino rice is the type most used for risotto, with Arborio being the most recognized outside of Italy. However, Venetian cooks prefer the Carnaroli variety, which was invented in the 1950's. Baldo is another variety well-known for making excellent risotto and among the semifino; Vialone Nano is also popular - with the Veronese variety given a PGI designation.

Risotto

A well prepared risotto just may be the most rich and flavorful dish you may ever eat. Risotto is made with great care, braising the rice and allowing it to absorb the cooking liquid, usually broth. The special rice used in the preparation lends its starches to the cooking liquid, giving the risotto a rich consistency that in some ways resembles a heavy cream sauce. The actual braising of the rice is a standard procedure starting with the rice being toasted in a soffrito (chopped vegetables such as onion, garlic, carrots and celery), before broth is ladled in slowly. What makes each risotto unique is the local ingredients that give the dish its character. Risotto alla Milanese is arguably the most famous Italian rice dish, flavored with saffron and resembles Spanish paella, which makes sense due to the Spanish rulership over Milan for nearly two centuries. In Piedmonte it is not unusual to find risotto with truffles or made with red Barolo wine. In the Veneto and especially the city of Venice, seafood risotto is a mainstay, with risotto with sautéed eels being a Christmas tradition. Risotto is completely versatile, and goes just as well flavored with cuttlefish ink (Nero di Sepia) or with Prosciutto di San Danielle; with butter and Parmigiano-Reggiano (added just before serving - Risotto Mantecato) or with wildfowl like quail (Risotto con la Quaglie). Whatever ingredients used, the cooking technique will blend and smooth out all of the flavors into one incredibly flavorful dish.

Risi and Other Rice Dishes

Below: Peas and Rice (Risi e Bisi)

More Venetian recipes here

By Justin Demetri