Perhaps the most popular example of rice in Italian food is in risotto. Although risotto is considered a very serious dish in Italian food, it actually started out as a joke. As the legend goes a young apprentice was staining the glass used in the Duomo di Milano, a magnificent gothic cathedral, in 1574. He was relentlessly teased because it looked as if he had added saffron to pigments in order to obtain more vibrant and brilliant colors. When it came time for his master’s wedding, he decided to play a little joke to show how tired he was of the teasing. So, he added saffron to the rice that was to be served at the wedding. The plan backfired and the rice was so popular amongst the wedding guests that it became the staple of Italian food that we know today.

There are four main components to the risotto we know in Italian food today. The first is the soffritto. Sometimes this can be special ingredients specific to the type of risotto being made. However, it is typically a mixture of vegetables, butter, oil, and onions. This mixture is saut้ed in the same skillet where the rice will later be cooked. The next component is the broth. The broth can be homemade or canned and can be beef, chicken, vegetable, or fish. The third component is the flavoring ingredient. This is the component that will give the risotto its specific flavor. This can range from vegetables to meat, truffles, or the ingredient that started it all, saffron. Now of course, the final component is Italian rice. The rice that is used in Italian food is made up of large grains with lots of starch. This rice is perfect for risotto because it can absorb large amounts of liquid and still remain firm.

Risotto is a very popular Italian food dish, but it is also one of the most botched Italian food dishes because of the precise way in which the rice is prepared. Some tips to making it successfully at home include not washing the rice. If you were to wash the rice beforehand it would eliminate much of the starch that is needed to make good Italian food. There are also different types of Italian food rice and you will want to pick the rice that is most appropriate for your recipe. All rice is not created equal so check your recipe and cookbooks to decide which rice is best to use. You’ll also want to use a double-bottom saut้ pan.

This will keep the heat uniform to make sure the rice cooks evenly. It is important to saut้ the rice until it is toasted before adding the broth. However, don’t cook it too long or it will harden. This is the most important part of making an authentic Italian food risotto, make sure the rice is toasted. After that it is all downhill. Just follow these tips and pretty soon you’ll be cooking like a professional Italian food chef.

Pasta much less often plays center stage here. Instead, rice typically has the founding role, forming a literal base beneath many delightful dishes. Risotto, made from a local grain called Arborio is a common dish in Lombardy, at the center top of the country.

Meat is featured, certainly. Hams made from local pigs are a common sight in Lombardy and the sausage meatballs here can’t be beat. Venison is a favorite of the area, as well, often in the form of Capriolo alla Valdostana.

But vegetarians can find dozens of choices that satisfy, too. Polenta for generations was a food primarily of the poor. Yet, today, this corn-based dish can be found in the finest restaurants of the region. Piedmont offers fonduta – a melted cheese dip made from milk, eggs, and local white truffles.

Blessed with ample coastline, there is seafood galore. Shellfish makes its way from the sea shore to the entire interior yet remains entirely fresh, thanks to modern transportation. Still, there’s nothing like a carp or trout that has just been plucked from one of the many rivers that line Northern Italy. The Po River Plain in Veneto offers wild fowl, mushrooms, and more, all easy on the olive oil, since butter is a more common ingredient in Northern Italian cuisine.

Even very simple dishes clearly show their origins. A delightful Carne Cruda is a good case in point. Called steak tartare in other parts of the world, it has a wonderful twist in this part of the world.

Ingredients:

1 lb beef fillet
1 white truffle
1 anchovy
2 lemons
2 cloves garlic

Preparation:

Squeeze the lemons, mince the anchovy, and crush the garlic, then set aside. Shave the mushrooms into a small bowl.

Sear the outside of the fillet to kill any surface bacteria. Then, remove from heat and let cool. Trim off the cooked portion. Chop the meat very finely and mix with the lemon juice in a large bowl.

Allow the meat to soak up the juice for about 10 minutes, then sprinkle on the garlic. Allow to sit for another 10 minutes and remove the garlic.

Place it on a serving dish and sprinkle on the anchovy. Then top with the truffles.

This dish from Piedmont is only one of dozens from a section of this lovely country known for outstanding cuisine. Try it and you’ll quickly become convinced.