Venetian risotto

Today we offer a recipe from the Venetian gastronomic tradition: it is a simple risotto, delicately flavoured and yet unmistakable. The ingredient at the base of this version is celery, although it is not a simple risotto with celery. So discover with us how to make this Venetian risotto, and make it one of the staples of your kitchen, ideal to make even when the cupboard is nearly bare. Simply take some celery, a very little tomato sauce (it’s not a red risotto, but a very delicate and slightly pink one) and a few other ingredients in addition to risotto rice. Don’t forget to keep this risotto soft and soupy so that when it is finished it forms what looks like a ‘wave’ of rice when stirred. So - taste the flavour and aromas of the most beautiful lagoon in the world, forkful after forkful – or even spoonful after spoonful. For wine lovers, we advise you to serve this wonderful risotto with a white wine from the Euganean Hills.


  • vialone rice 150 grams
  • celery 1 celery stick
  • onions 1 small white onion
  • passata 1 tablespoon of tomato sauce
  • salt As much as you need
  • stock As much as you need
  • butter To taste, to stir in at the end
  • parmesan To taste, to stir in at the end
14 minutes Total time
14 minutes Active time
Serves 2 persons
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Prepare some chopped onion and celery and let them soften in a little oil. Add a tablespoon of tomato sauce. Add the rice and stir well in the hot oil for a minute or two. Cook until done with the stock, adding a little at a time. Adjust the salt. Whisk in the butter and Parmesan cheese. Make sure the risotto forms a good ‘wave’ when stirred. Taste and serve.

The best onion for success in making this risotto is a white one; regarding the celery, you should take a stalk from the heart of the vegetable as this will be more delicate and tender!
Often, when you hear of Venetian risotto, you imagine that this is risotto with peas (the famous rice and peas), or perhaps you think it’s a seafood risotto. But that would be wrong: the one we give here is the original Venetian risotto, with celery and a little tomato.

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