The International Kitchen Blog: Dinner Dish - A Risotto Cooking Class in the Veneto
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Dinner Dish: A Risotto Cooking Class in the Veneto

Next May 06, 2013 Previous

When people think of Italian cuisine, pasta most often comes to mind, but rice -- and in turn risotto -- dishes are the meals to eat while visiting the Veneto region. Risotto is actually so popular in all of Italy that multiple regions celebrate the flavorful dish with festivals throughout the year.

Risotto dishFor one, on the first Sunday in May, the town of Sessame in the region of Piedmont puts together a huge feast dedicated to the dish. The town of Isola della Scala -- where you'll find miles of rice paddies, as well as a rice mill and cooking class -- also celebrates risotto with a festival that runs all the way from the end of September and into October.

So what makes risotto so special? For one, it typically retains its texture even after it softens during the cooking process. Plus -- and more importantly -- the versatile dish wonderfully absorbs the flavors of whatever you're cooking with, whether it be Valpolicella wine or meats like veal and pork or seasonal vegetables, such as pumpkin, mushrooms, or radicchio.

Water mill Risotto cooking class Rice paddy

Isolla della Scala rice millRisotto dates all the way back to the 13th century when Arabs introduced the ingredient of rice to both Spain and Italy. With the humid Mediterranean climate, rice -- particularly the short-grained variety -- flourished, especially in the Veneto and Lombardy regions. Italians began making the rice using slow cooking methods, which resulted in a creamy dish, and risotto was born.

In the Veneto, Vialone Nano is one of the most popular rices. It's both fatter and shorter than another popular rice, Carnaroli. Since Vialone Nano is also less sticky, it often yields a creamier dish.

You'll discover all this and so much more during a risotto cooking class in an authentic 17th-century rice mill just outside Verona. Not only will you get to see with your own eyes how the rice is processed, you'll also learn some tricks about how to cook this special ingredient that so many Italians love and cherish.

By Liz Hall

"Dinner dish" is a blog series, where The International Kitchen discusses recipes and the history of particular regional foods. Have a food you want to learn more about? Contact us today.

Other dinner dish blog posts
Greece: Ladolemono Sauce
Italy (Lucca): Tortelli Lucchese
Spain: Paella

Italy: Meatballs
Italy (Puglia): Ran-Away Fish Soup

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