Best 3 Venetian Rice Recipes

**Venetian Rice: A Journey Through Italian Cuisine**

Venetian Rice, also known as Risi e Bisi, is a traditional Italian dish that embodies the culinary heritage of the Veneto region. This delectable dish showcases the harmonious blend of flavors and textures, featuring tender rice, vibrant green peas, and a savory broth infused with pancetta and aromatic herbs. Whether you're a seasoned home cook or just starting your culinary adventure, our curated collection of Venetian Rice recipes will guide you in creating this classic dish. From traditional methods to contemporary twists, these recipes offer a diverse range of flavors and techniques to suit every palate. So, let's embark on a culinary journey through the streets of Venice and savor the authentic taste of Venetian Rice.

Here are our top 3 tried and tested recipes!

VENETIAN CHICKEN-RICE SOUP

Venetian Chicken-Rice Soup image

Rice is an extremely popular grain in the Veneto region of Italy. If you're making this soup a day or two before serving, don't add the rice. At serving time, reheat the soup until almost boiling. Then add the rice and cook according to the recipe. From Cooking Club of America.

Provided by Pinay0618

Categories Clear Soup

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
6 ounces pancetta, diced
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
4 large garlic cloves, minced
2 bay leaves
1/4 teaspoon saffron thread, crushed
1 1/2 lbs boneless skinless chicken thighs
6 (14 ounce) cans reduced-sodium chicken broth
3/4 cup long-grain rice
1/2 teaspoon fresh ground pepper
3 tablespoons minced fresh Italian parsley
1 tablespoon grated lemon peel

Steps:

Heat oil in Dutch oven over medium heat until hot. Add pancetta; cook 5 minutes or until lightly browned. Add onion, carrots and celery; cook 8 minutes or until onion begins to brown. Add garlic, bay leaves and saffron; cook 30 seconds.
Add chicken and broth; increase heat to medium-high. Bring almost to a boil; reduce heat to medium-low. Partially cover and cook 12 to 15 minutes or until chicken is no longer pink in center and juices run clear. Remove chicken; cool slightly. Shred chicken meat.
Meanwhile, add rice and pepper to Dutch oven. Partially cover and cook 20 minutes or until rice is tender, stirring occasionally. Return chicken to pot; cook 5 minutes or until chicken is heated through. Remove and discard bay leaves.
4. In small bowl, stir together parsley and lemon peel. Ladle soup into bowls; sprinkle with parsley.
mixture.

Nutrition Facts : Calories 261.8, Fat 8.7, SaturatedFat 1.9, Cholesterol 70.8, Sodium 184, Carbohydrate 22, Fiber 1.3, Sugar 2.1, Protein 24.5

VENETIAN RICE

Venetian Rice image

This is a great dish when you want a change from potatoes. It is one of my family's favorites.-Nita Cinquina, Surprise, Arizona

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 medium onion, chopped
3 tablespoons butter
1 cup uncooked long grain rice
1 can (14-1/2 ounces) chicken broth
1 cup water
1 teaspoon dried basil
1/2 teaspoon seasoned salt
Dash pepper
2/3 pound fresh or frozen peas, thawed
2 tablespoons grated Parmesan cheese

Steps:

In a large saucepan, saute onion in butter until tender. Add the rice; saute until golden brown, about 5 minutes. , Stir in the broth, water, basil, seasoned salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender (some liquid will remain). , Stir in peas. Remove from the heat; cover and let stand for 5 minutes. Stir in cheese.

Nutrition Facts : Calories 221 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 544mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

VENETIAN RICE

Venetian Rice image

Rice is a staple at my house...love this version with the heartiness of bacon. Much more than a simple side dish.

Provided by Lynette !

Categories Rice Sides

Time 45m

Number Of Ingredients 9

Ingredients

4 slice bacon, chopped
1 small onion, minced
3 Tbsp butter, melted
10 oz package frozen english peas, thawedf
3/4 c long-grain rice, uncooked
2 c chicken broth
1 tsp salt
1 dash(es) pepper
1/2 c parmesan cheese, grated

Steps:

1. Cook the bacon in a medium skillet until crispy; remove bacon, discarding drippings. Drain the bacon on paper towels; set aside.
2. Saute onion in butter in the skillet over medium heat until tender. Add the peas and rice; stir well. Add the chicken broth, salt, and pepper. Stir well.
3. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes or until the rice is tender and the liquid is absorbed. Add the reserved bacon and Parmesan cheese, and stir well. Serve immediately.

Tips:

Use high-quality ingredients: This will make a big difference in the flavor of your dish. Look for fresh, flavorful vegetables, and high-quality rice.
Toast the rice before cooking: This will help to give it a nutty flavor and prevent it from sticking together.
Use a flavorful broth: The broth is what will give your risotto its flavor, so make sure to use a good-quality one. You can use chicken broth, vegetable broth, or even seafood broth.
Cook the risotto over low heat: This will help to prevent it from sticking to the pot and will allow the flavors to develop.
Stir the risotto frequently: This will help to prevent it from sticking and will also help to release the starch from the rice, which will make it creamy.
Add the cheese and butter at the end: This will help to make the risotto creamy and rich.
Serve the risotto immediately: Risotto is best served hot and fresh.

Conclusion:

Venetian rice is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is easy to make and can be customized to your own liking. With a few simple tips, you can make a perfect risotto that will impress your friends and family.