Saturday, April 13 2024

This traditional Venetian dish has very ancient origins; it was served to none other than the Doge of the Serenissima on April 25, the day dedicated to St. Mark, the patron saint of Venice.

This dish can be considered as something in between a risotto and a soup and combines two typical ingredients of Veneto crops namely peas and rice.


In 2013 the most traditional and authentic version of this recipe was filed with the Venice Chamber of Commerce, which we have found for you, although it is the most authentic version it is not the only one present in the Venetian tradition, in fact equally widespread is the version with pancetta.

 

 

 

SERVINGS:4

INGREDIENTS:

  • 1 1/2 cups Arborio or Carnaroli rice
  • 2 cups fresh peas (or frozen)
  • 1 medium onion, finely chopped
  • 1/4 cup (4 tablespoons) butter
  • 1/4 cup diced pancetta or guanciale (optional)
  • 6 cups vegetable broth (you can also use chicken broth)
  • Grated Parmigiano Reggiano cheese, to taste
  • Salt and black pepper, to taste

 

METHOD:

  1. Start by preparing the vegetable broth and keeping it warm over low heat while you proceed with making the risotto.
  2. In a large pot, melt half of the butter over medium heat. Add the finely chopped onion and, if using, the diced pancetta or guanciale. Sauté until the onion becomes translucent and the pancetta is golden brown.
  3. Add the fresh (or frozen) peas to the pot and cook for a few minutes, stirring occasionally.
  4. Add the rice to the pot and toast it lightly for about a minute, stirring constantly to prevent sticking.
  5. Begin adding the warm vegetable broth, one ladleful at a time, stirring the risotto frequently. Add the next ladle of broth only when the previous one has been absorbed.
  6. Continue cooking the risotto, gradually adding the broth, until the rice is cooked al dente and the consistency is creamy. This process will take approximately 15-18 minutes.
  7. When the risotto is almost ready, add the remaining butter and grated Parmesan cheese. Stir well until the butter is completely melted and the cheese is incorporated.
  8. Taste the risotto and adjust the seasoning with salt and pepper, if necessary.
  9. Once ready, you can serve the risotto directly on plates and garnish it with extra grated Parmesan cheese if desired.
  10. Serve hot and enjoy this delicious traditional Venetian dish!
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