Venetian Rice I

Venetian Rice I Recipe - Classic Italian Dish

Region / culture: Italy | Servings: 4

Introduction

Venetian Rice I is a delicious and flavorful dish that combines the richness of bacon with the sweetness of peas and the earthiness of turmeric. This dish is perfect for a cozy night in or a special dinner with friends and family.

History

Venetian Rice I is a traditional Italian dish that originated in the Veneto region of Italy. It is a simple and comforting dish that has been enjoyed by generations of Italians. The combination of bacon, peas, and rice creates a harmonious blend of flavors that is both satisfying and delicious.

Ingredients

4 to 6 slices of diced bacon
1 large onion, sliced and separated into rings
1 x 10 oz (283 g) package of frozen green peas
1.5 cups of uncooked rice
0.5 tsp of ground turmeric
2.75 cups of chicken broth
0.25 cup of sherry
0.25 cup of grated parmesan cheese (optional)
0.25 tsp of ground white pepper (optional)

How to prepare

Cook the bacon in a large skillet over low heat until it becomes crisp and brown. Remove the bacon from the skillet and set it aside.
Add the onion to the skillet and cook until it becomes tender crisp.
Add the peas, rice, turmeric, broth, and sherry to the skillet. Bring it to a boil and stir. Reduce the heat, cover, and simmer for 15 minutes, or until the rice becomes tender and the liquid is absorbed.
Add the bacon, cheese, and pepper (if desired). Toss lightly.

Variations

Add cooked chicken or shrimp for a protein boost.
Use different vegetables such as bell peppers or mushrooms.
Substitute the bacon with pancetta for a different flavor.

Cooking Tips & Tricks

Be sure to cook the bacon until it is crisp and brown to add a rich flavor to the dish.

- Use a high-quality chicken broth for the best results.

- Stir the rice occasionally while it is cooking to prevent it from sticking to the bottom of the skillet.

- Feel free to customize the dish by adding your favorite herbs or spices.

Serving Suggestions

Serve Venetian Rice I as a main dish with a side salad or crusty bread. It also pairs well with a glass of white wine.

Cooking Techniques

Simmering

- Sautéing

Ingredient Substitutions

Use vegetable broth instead of chicken broth for a vegetarian version.

- Substitute the sherry with white wine or chicken broth.

Make Ahead Tips

You can prepare the bacon and onion ahead of time and store them in the refrigerator until ready to use.

Presentation Ideas

Garnish with fresh parsley or grated parmesan cheese before serving. - Serve in individual bowls for a more elegant presentation.

Pairing Recommendations

Pair Venetian Rice I with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 35g

- Dietary Fiber: 3g

- Sugars: 2g

Fats

- Total Fat: 8g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 9g

Vitamins and minerals

Vitamin A: 4%

- Vitamin C: 10%

- Calcium: 6%

- Iron: 8%

Alergens

Contains dairy (parmesan cheese)

- Contains pork (bacon)

Summary

Venetian Rice I is a balanced dish that provides a good amount of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals, making it a nutritious choice for a meal.

Summary

Venetian Rice I is a classic Italian dish that is easy to make and full of flavor. With a few simple ingredients, you can create a delicious and satisfying meal that is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Venetian Rice. It was a warm summer day in Venice, Italy, and my husband and I were wandering through the bustling streets, taking in the sights and sounds of this beautiful city. We had decided to take a break from our sightseeing and stop for a bite to eat at a quaint little trattoria tucked away in a quiet corner.

As we perused the menu, one dish caught my eye - Venetian Rice. I had never heard of it before, but the description sounded delicious: creamy risotto cooked with seafood and a touch of saffron. Intrigued, I ordered it and eagerly awaited its arrival.

When the dish was placed in front of me, I was immediately struck by the vibrant colors and enticing aroma. The rice was a rich golden hue, speckled with plump shrimp, tender calamari, and juicy mussels. I took my first bite and was transported to culinary heaven. The flavors danced on my tongue, each bite more delicious than the last.

I knew right then and there that I had to learn how to make this dish myself. I asked the waiter if he could share the recipe with me, but he politely declined, saying it was a closely guarded family secret. Undeterred, I made a mental note to try and recreate it at home.

Once we returned from our trip, I set out to recreate the Venetian Rice dish. I scoured cookbooks and websites, trying to find a recipe that matched the flavors and textures of the dish I had tasted in Venice. After several failed attempts, I finally stumbled upon a recipe that seemed promising.

The key, I discovered, was in the technique. The rice had to be cooked slowly, adding broth a little at a time and stirring constantly to create that creamy consistency. The seafood had to be fresh and cooked just right, so as not to become rubbery or overcooked. And of course, the saffron - that delicate spice that gave the dish its distinctive color and flavor.

After a few trial runs, I finally perfected my own version of Venetian Rice. It quickly became a favorite in our household, a dish that I would often make for special occasions or when we were craving a taste of Italy. Friends and family would rave about it, asking for the recipe so they could try it themselves.

Over the years, I have tweaked the recipe, adding my own twist here and there to make it truly my own. Sometimes I would add a splash of white wine for extra flavor, or a handful of fresh herbs for a burst of freshness. But no matter how I adapted it, the essence of the dish remained the same - a comforting bowl of creamy risotto, studded with tender seafood and fragrant saffron.

Now, as I sit in my kitchen, preparing a batch of Venetian Rice for dinner tonight, I can't help but smile as I remember that fateful day in Venice. That chance encounter with a dish that would become a beloved staple in my culinary repertoire. And as I take my first bite, savoring the flavors and textures that have become so familiar to me, I am grateful for the journey that led me to this delicious recipe.