Risotto In Venice, Italy

What’s so great about rice, anyway?

Yes, Risotto is really, just rice. But not the kind of rice that you’ll find at the grocery store here in the U.S.
Not the kind that you would just put in a pot with boiling water until tender.
Risotto done well, can be a meal on it’s own.

The world’s greatest risotto

This risotto, light, creamy and sprinkled generously with fresh finely chopped parsley was really something special.
The texture was that of almost a thick rice pudding desert and had such a light taste of the sea to it, that you’ll actually wonder if you can taste it at all.
The magic of the texture, happens to be the last step in the preparation of this incredible dish: the cook beats the ever loving hell out of it.
Some chefs will try to duplicate this creamy texture by adding cheese or cream to the risotto, but don’t be fooled. Traditional Venetian risotto should NOT have cream added to it.

Da Romano….expensive, but worth it.

What is expensive? Well, since we don’t know each other, let’s compare what we think is expensive – I’ll go first.
After the exchange rate, a cup of risotto at Da Romano was a little more than $25.
So, risotto for two is $50.
Even if you’re not a “big eater” risotto is just a side-dish. It’s not really a “whole meal”.
Lunch for four, with a modest bottle of wine cost $330 after the exchange.
Now keep in mind, this will be one of the best meals you’ve ever had. But I call that expensive.