My love for risotto brings me to a constant search for new recipes I’m not familiar with like this particular risotto. Years ago I was reading Predator a novel by Patricia Cornwell where the famous Kate Scarpetta was preparing risotto alla sbirraglia (chicken risotto) a Venetian specialty. I had never heard of it even if  I live just a short distance from Venice. I started to check  all of my cookbooks and research online. After trying different versions of this risotto I settled on this one.

It seems that the name sbirraglia refers to the Venetian guards, called sbirri during the Serenissima Republic. The reason why this dish was named after them is not clear. Some suggest the Sbirri used to steal chickens from the farms and prepare this nutritious dish to warm up on cold nights while working. Others says that it refers to the Austrians when they occupied Venice and whose guards were particularly fond of this dish. We’ll probably never know the exact origin what we know is that this dish is good.

Ingredients:

1 whole chicken about 2 1/2 lb./ kg. 1.300
5 oz./ g. 150  lean veal or beef
2 carrots
2 celery stalks
2 small onions
2 Tbsp. olive oil
2 Tbsp. unsalted butter
1/4 cup dry white wine such as Soave or Custoza
1 lb./ g. 450 Vialone nano or Arborio rice
sea salt and freshly ground black pepper to taste
Parmesan cheese to sprinkle on top (optional)

Servings: 6

Instructions:

For the broth:
1. Remove the breast and thighs, leave the legs,  neck and wings. Discard the extra skin and fat.
2. Put the chicken carcass in a pot and add 2 quarts/2 liters of water.
3. Add 1 onion cut in four pieces, 1 carrot and a celery stalk. Salt to taste.
4. Bring to a boil, cover and continue to boil gently for one hour.
5. When done remove the chicken and vegetables and strain the broth*. Let it cool. I prefer to prepare the broth the day before so I can skim the extra fat.
6. Warm up the skimmed broth when ready to make the risotto.

For the risotto:
1. Chop the onion finely, cut the carrot in small cubes and mince the celery.
2. Cut the chicken breasts, thighs and veal in about 1/4 inch cubes and set aside.
3. In a pot add the oil and butter. When the butter is almost all melted add the vegetables and cook them until soft, about 7-8 minutes. Mixing often.
4. Add the meat and cook it on high heat for a minute then add a pinch of salt and pepper. Sprinkle the chicken with wine and let it evaporate.
5. Add the rice and combine well, add 2 ladles of broth and keep adding a ladle at a time until the rice is almost ready. This risotto as most of the risotti in Veneto should be a little bit soft “all’onda” as we call it.
6. Serve it immediately with grated Parmesan cheese on the side.

Notes:
*Don’t throw out the legs, wings and other pieces of meat from the broth. You can use them in a tossed salad.

This is a typical dish from the Verona area, more specifically from Isola della Scala where it also takes its name. Isola della Scala is small a town on the outskirts of Verona well known for its cultivation of  Vialone nano rice. Vialone nano has a round shape and is rich in starch.  For this reason it’s one of the best varieties of rice for making risotto dishes. If you happen to come to Verona I strongly suggest you to take the time for a little detour to Isola della Scala and try a local restaurant there or to attend the annual Rice Fair.

This is one of my favorite risotto recipes I hope you enjoy it too. I suggest that you prepare the broth in advance so that you can remove the excess fat when it’s cool. I strongly advise against using can broth or bullion, neither of which is anywhere close in taste to the real thing and will undoubtedly ruin this risotto.

Ingredients:

3.5 oz./ g. 100 pork loin
3.5 oz./ g. 100 lean veal
1/4 tsp. freshly ground black pepper
1/2 tsp. finely ground sea salt
a small rosemary sprig
1/2 cup/ g. 75 unsalted butter
freshly grated Parmesan cheese
a pinch of cinnamon
about 5 cups/1.2 liter good meat broth
1 lb. 2oz. / g. 500 Vialone nano rice

Instructions:

1. Cut the pork and veal in small cubes. Season the meat with salt and black pepper and let it marinate for one hour.
2. Melt the butter at low heat in a nonstick pan and when it’s almost all melted add the meat and the rosemary sprig. Cook until done, about 2-3 minutes. Salt and pepper to taste then discard the rosemary sprig.
3. Choose a pan to make the risotto. I use a stainless steel pan with a thick bottom. Add the broth leaving 1-1/2 cups aside to add later if needed.
4. When the broth is hot add the rice, stir it with a wooden spoon and let it simmer at low heat until the broth is all absorbed. It took 15 minutes for my rice but it can take more depending on the rice. If it gets too dry and it’s not cooked yet add a little bit of the remaining broth. Make sure that the broth is always warm.
5. Add the meat and the cinnamon to the rice, combine well, cook  for about 3 minutes and serve.
6. Sprinkle the rice with a generous portion of Parmesan.

Ingredients:

2 lbs. Vialone Nano, Arborio or parboiled rice
2 cans tuna fish in olive oil
2 medium pork hot dogs
2 cups Asiago cheese cut in cubes*
3 Tbsp. capers
1/2 cup green olives halved
1/4 cup black olives halved
1 cup ham cut in cubes, preferably not smoked
1/3 cup sliced sugarless pickles (without dill, only in vinegar)
2 ripe tomatoes, insides removed and cut in cubes
1 cup pickled onions
4 Tbsp. extra virgin olive oil
salt to taste

Instructions:

1. Cook the rice as directed and when it’s ready strain it and rinse it under cold running water.
2. While the rice is cooking, drain the olive oil from the tuna fish and add all the ingredients in a big bowl except the rice, olive oil and salt.
3. Mix the rice in the bowl with all the other ingredients add the oil and salt to taste.
4. Cover the bowl with plastic wrap and refrigerate for about three hours or better yet overnight.

Note:

*You can use other kinds of cheese like caciotta, provolone, mozzarella etc.

This is a classic from my region of Italy. The name Risi e bisi is dialect, the Italian name would be Riso e Piselli.

Ingredients:

2 cups Vialone nano Rice
3 cups fresh or frozen peas
1 small white onion finely chopped
2 Tbsp butter
1 Tbsp. olive oil
1 quart vegetable broth

Instructions:

1. In a large non stick pan sauté the onions in the butter and oil until they’re translucent being careful not to brown them.
2. Add the peas and a half cup of the broth and cook them for about five minutes.
3. Add approximately one quart of broth and bring to a boil.
4. Add the rice and mix in well. Continue cooking until the rice is ready mixing often.
5. If the rice gets too dry add some more broth.
6. Mix in 1 Tbsp. butter and 1/4 cup grated Parmesan. Serve hot.

Notes:

Unlike risotto, a riso (rice) dish would be soupier so it is a little easier to prepare. Attention, soupier but not soup. If you want to make it a little bit lighter just use oil in place of the butter to fry the onion and don’t add butter in the end.

* In my region the most used rice is Vialone Nano, it is particularly big with a rounded shape and a medium length. In any case Arborio and Carnaroli work well too.

Ingredients:

2 1/2 cups rice*
1/2 cup finely chopped white onion
2 Tbsp chopped Italian parsley
2 Tbsp extra virgin olive oil
1 lbs. fresh or frozen shrimp (cleaned)
1 cup dry white wine
Fish broth

Instructions:

1. In a large non stick pan cook the onions and parsley in olive oil until the onions translucent being careful not to brown them.
2. Add the rice and toast it at a high heat for a couple of minutes mixing continuously.
3. Add one cup of dry white wine and continue cooking at a high heat until it is absorbed.
4. Then add about 2 cups broth and reduce the heat to medium. Mix it frequently.
5. When the rice is about half way done then add the shrimps.
6. Continue adding broth and mixing often until the rice is cooked.

Notes:

Unlike risotto, a riso (rice) dish would be soupier so it is a little easier to prepare. Attention, soupier but not soup.

* In my region the most used rice is Vialone Nano, it is particularly big with a rounded shape with a medium length. In any case Arborio and Carnaroli work well too.

Ingredients:

2 1/2 cups rice*
1/2 cup finely chopped white onion
3 cups potatoes cut in cubes
2 Tbsp unsalted butter
1 Tbsp extra virgin olive oil
about 6-7 cups light meat or vegetable broth
2 Tbsp chopped Italian parsley

Instructions:

1. In a large non stick pan cook the onions in butter and olive oil until they’re translucent being careful not to brown them.
2. When the onions are ready add the potatoes and about a 1/2 cup of broth. Continue cooking and mix often. If the potatoes become to dry add a bit more water.
3. When the potatoes start to soften up add the rice and mix well.
4. Then add about 2 cups broth and reduce the heat to medium. Mix it frequently.
5. As the broth is absorbed by the rice add more broth to keep it soupy. Continue doing so until the rice is nearly cooked.
6. When the rice is almost cooked, it should be 15-20 minutes according to package directions, add the parsley and mix it in. Remove from the stove, cover the pan with the lid and let it stand for few minutes.
7. Serve the rice with a sprinkle of fresh ground Parmesan.

Notes:

Unlike risotto, a riso (rice) dish would be soupier so it is a little easier to prepare. Attention, soupier but not soup.

* In my region the most used rice is Vialone Nano, it is particularly big with a rounded shape with a medium length. In any case Arborio and Carnaroli work well too.

Ingredients:

2 cups rice*
1/2 cup finely chopped white onion
3 stalks of celery cut in pieces
1 Tbsp extra virgin olive oil
about 7-8 cups of good hens broth

Instructions:

1. In a large non stick pan cook the onions in the olive oil until they start to soften up, being careful not to brown them.
2. When the onions are ready add the celery and about a 1/2 cup of broth. Continue cooking and mix often. If the celery become to dry add a bit more broth.
3. When the celery starts to soften up add the rice and mix well.
4. Then add about 2 cups broth and reduce the heat to medium. Mix it frequently.
5. As the broth is absorbed by the rice add more broth to keep it soupy. Continue doing so until the rice is cooked.
6. Serve the rice with a sprinkle of fresh ground Parmesan.

Notes:

This dish should be on the soupy side. Be careful that you don’t overcook the rice. It should be firm not soggy.

* In my region the most used rice is Vialone Nano, it is particularly big with a rounded shape with a medium length. In any case Arborio and Carnaroli work well too.

A delicate but delicious risotto and a real eye opener for family and friends.

Ingredients:

2 1/2 cups Italian rice*
20 zucchini flowers
2/3 cup finely chopped white onion
2/3 cup finely chopped carrot
2/3 cup finely chopped celery
2 Tbsp. unsalted butter
2 Tbsp. extra virgin olive oil
about 6-7 cups of hot vegetable broth
1 cup grated fresh Provolone cheese
freshly ground white pepper to taste

Instructions:

1. In a large non stick pan sauté the onions, celery and carrots in 1 Tbsp. butter and 2 Tbsp. extra virgin olive oil until they’re translucent being careful not to brown them. If they get to dry add few spoons od water.
2. In the meantime open the zucchini flowers and remove the pistil. Wash the flowers under running water and carefully dry them on a towel then cut them in pieces.
3. When soffritto is ready add the zucchini flowers and when they start to get soft add the rice. Combine it well with the vegetables and toast it for about 2-3 minutes at high heat.
4. Add about 2 cups broth and reduce the heat to medium. Mix it frequently.
5. Continue adding broth in the same quantity mixing frequently until the rice is nearly cooked. This will take practice since every rice cooks differently.
6. When the rice is almost cooked, it should be 15-20 minutes according to package direction, add 1 Tbsp. butter and the Provolone cheese. Remove from the stove, cover the pan with the lid and let it stand for few minutes.
7. Serve the rice and sprinkled it with a dash of white pepper.

Notes:
* In my region the most used rice is Vialone Nano, it is particularly big with a rounded shape and a medium length. In any case Arborio and Carnaroli work well too.
- This is one of many ways to make Risotto. It should be creamy, not too dry and certainly not soupy. It may take a little practice to get it right, but once you do it is well worth the effort.

Ingredients:

2 1/2 cups Italian rice*
1/2 cup finely chopped white onion
1/2 cup unsalted butter
about 6-7 cups meat broth
2 1/2 cups red wine like Cabernet Sauvignon
1/2 cup freshly grated Italian Parmesan

Instructions:

1. In a large non stick pan cook the onions in 1/4 cup butter until they’re translucent being careful not to brown them.
2. When the onions are ready add the rice, combine it well with the onions and butter, and toast it for about 2-3 minutes at high heat.
3. Add 2 cups of wine and mix well until it evaporates. Use a good full bodied red wine like Cabernet.
4. Add about 2 cups broth and reduce the heat to medium. Mix it frequently.
5. Continue adding broth in the same quantity mixing frequently. Continue doing so until the rice is nearly cooked. This will take practice since every rice cooks differently.
6. When the rice is almost cooked, it should be 15-20 minutes according to package direction, add 1/4 cup butter and the Parmesan. Remove from the stove, cover the pan with the lid and let it stand for few minutes.
7. Serve the rice and accompanied it with extra Parmesan for the topping.

Notes:

This is one of many ways to make Risotto. It should be creamy, not too dry and certainly not soupy. It may take a little practice to get it right, but once you do it is well worth the effort.

* In my region the most used rice is Vialone Nano, it is particularly big with a rounded shape and a medium length. In any case Arborio and Carnaroli work well too.

Ingredients:

2-1/2 cups Vialone Nano Rice
1 small white onion*
1 lb. fresh strawberries cubed
1/2 cup white wine
6 or 7 cups vegetable broth
3 Tbsp. extra virgin olive oil
salt to taste

Instructions:

1. In a large non stick pan cook the finely chopped onion with 3 Tbsp. olive oil until it starts to soften up and becomes translucent.
2. Add the rice and mix well letting the rice toast, on high flame, for a minute or so.
3. Pour the wine and mix it in until it evaporates.
4. Add about 2 cups of hot broth and keep mixing until well combined.
5. As the broth is absorbed by the rice add more a cup or so at a time mixing often.
6. When the rice is almost cooked add the strawberries leaving 1/2 cup for later.
7. When the rice is cooked, remove it from the stove add the strawberry set aside, mix well and serve.

Notes:

In my region the most used rice is Vialone Nano in any case Carnaroli and Arborio work well too.

* You can substitute the onion with 3 scallions if you prefer.