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Other than pasta, risotto is one of the most famous of Italian foods. And if some of the greatest Italian food dishes in existence are what you're looking for, Veneto is a place you must visit, at least via the dinner table. Risotto is most simply a rice dish cooked very precisely. It is one of the most commonly ordered appetizers at Italian food restaurants. Yet for its amazing popularity, it is also one of the most common Italian food dishes to be botched. The key to a good risotto is to first cook the rice briefly in olive oil or butter. The rice must be stirred so that it is evenly coated with the oil or butter, and cooked until it starts to become translucent. Once that has been achieved, broth is slowly (and I mean slowly, one spoonful at a time is traditional). One thing to keep in mind about risotto; the rice must be toasted, or no matter how good the result or how nice your local purveyor of Italian food may be, it's just not risotto. Risotto is an incredibly versatile dish; almost anything may be added to it. Because of the diversity of high quality local ingredients in the Veneto region, this makes for a fascinating variety of risottos to be tried. The local specialty (for example, seafood and fish in coastal areas) tends to put in an appearance in the risotto. As you move in from the coast you will see risotto made with different vegetables like pumpkin, asparagus, and radicchio. It is also commonly seen made with frogs' legs which appear in Italian food more than most people think. The Italian food dishes of Veneto differ somewhat from those usually thought of when one thinks of Italian food. Heavier dishes are commonplace, and beans are a common ingredient. In fact, the peoples of the Veneto region are sometimes called "fagioli" by their neighbors to the south, a reference to the popular Veneto regional dish of pasta and beans. Anchovy, as well as stockfish are present in some dishes of the Veneto region. But the popularity of sausages dwarfs that of the humble anchovy, with the local dry-cured, pressed salami (sopressata) and garlic salami being special favorites. In Veneto, the Italian food prominently features the local produce; radicchio and asparagus are things the Veneto region is well known for, as are peas with rice. This is a dish found only in Veneto, and is something of a departure from what Italian food is generally assumed to be. As we have seen, the Italian food of Veneto differs from the stereotype of Italian food held by many. From rice and vegetable dishes to its famed sausages like sopressata, there is a lot to choose from. If it just isn't Italian food to you unless risotto is served, or if you know your sausage, Veneto's Italian food is the thing for you. With it's great variety, Veneto has a dish that will please everybody. Article Source: http://www.articlewheel.com
Check out these great seafood risotto recipes and tips on how to prepare all types of seafood at www.weloveseafood.com
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