{"id":5263,"date":"2018-06-25T09:00:08","date_gmt":"2018-06-25T15:00:08","guid":{"rendered":"http:\/\/villasentieri.com\/?post_type=recipe&p=5263"},"modified":"2026-09-02T10:58:42","modified_gmt":"2026-09-02T17:58:42","slug":"risotto-friulano","status":"publish","type":"post","link":"https:\/\/villasentieri.com\/index.php\/2018\/06\/25\/risotto-friulano\/","title":{"rendered":"Risotto Friulano (Friuli-Style Risotto)"},"content":{"rendered":"

June 25, 2018<\/span><\/p>\n

If you do an internet search on Risotto Friulano you will turn up more entries for risotto con lo sclopit than any other.<\/p>\n

Sclopit (bladder campion in English) is native to large parts of Europe and beyond.\u00a0 It is not native to the United States but grows abundantly from coast to coast. Its botanical name is Silene vulgaris.<\/p>\n

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The leaves of Silene vulgaris (sclopit in Friulan; bladder campion in English) are used in risotto (photo by D. Gordon E. Robertson [CC BY-SA 3.0 (https:\/\/creativecommons.org\/licenses\/by-sa\/3.0) or GFDL (http:\/\/www.gnu.org\/copyleft\/fdl.html)], from Wikimedia Commons)<\/span><\/strong><\/figcaption><\/figure>In my husband\u2019s family, however, Risotto Friulano refers to risotto that is made with Salsa Friulano, a traditional tomato sauce made with ground meat, herbs and spices.\u00a0 I\u2019ve published two recipes for Salsa Friulano.\u00a0 One is my mother-in-law\u2019s<\/a> and the other is Ivana\u2019s<\/a>, the wife of my mother-in-law\u2019s cousin Olvino. \u00a0(By the way, I asked my mother-in-law about sclopit.\u00a0 She\u2019s never heard of it!)<\/p>\n
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My mother-in-law uses homemade chicken broth, and her Friulan tomato sauce for her Risotto Friulano.\u00a0 Uncle Ray, her brother, uses canned beef broth instead of chicken broth.\u00a0 Neither uses risotto rice, opting for long-grain rice, and neither really follows the common risotto technique of adding liquid slowly and allowing it to evaporate before the next addition.<\/p>\n

We have long discussions about these differences.\u00a0 While I don\u2019t have a good explanation for the differences in technique other than cooking differences within their family, it\u2019s my belief that the use of long-grain rice rather than short-grain \u201crisotto\u201d rice is a consequence of what was readily available when the family immigrated to the United States.<\/p>\n

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Sclopit leaves<\/span><\/strong><\/figcaption><\/figure>\n

I have a number of cookbooks from Friuli and all the recipes for risotto use what the Italians would call \u201criso per risotto,\u201d rice for risotto.\u00a0 It\u2019s possible that this is a recent change in cooking habits in Friuli but I am more inclined to believe that the switch from risotto rice to long-grain rice happened in the United States, at least for my mother-in-law\u2019s family.<\/p>\n

Both my mother-in-law and Uncle Ray add enough liquid to their respective recipes for Risotto Friulano to make the final product pourable, like a traditional risotto.\u00a0 Without the more starchy riso per risotto and the risotto technique, however, the result is not as creamy but still very good…and very traditional within the family.\u00a0 Just ask my father-in-law, who is from Tuscany and not Friuli, whose Risotto Friulano he prefers!\u00a0 (Hint, he’ll tell you mine tastes good, but…)<\/p>\n

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The most common types of rice for risotto are Arborio, Carnaroli, and Vialone Nano.\u00a0 Arborio is the easiest to find and it is what I use most of the time.\u00a0 Carnaroli and Vialone Nano are even more forgiving than Arborio as they are harder to overcook.\u00a0 They are more difficult to source in American markets, however.<\/p>\n

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Arborio Rice is generally the easiest “riso per risotto” (risotto rice) to find in the United States<\/span><\/strong><\/figcaption><\/figure>\n

When I make Risotto Friulano, I follow standard risotto technique and use short-grain Italian rice.\u00a0 I hope you enjoy it!

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Risotto Friulano (Friuli-Style Risotto)<\/h2>\n
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My mother-in-law\u2019s version of this is much simpler. She saut\u00e9s long-grain rice in olive oil without any aromatics. She adds the sauce and then the broth. Broth is not added in small amounts but most of it is put in at once. Additional broth is added near the end If the rice can absorb it. Uncle Ray\u2019s version is similar but with canned beef broth. Parmigiano is added at the end. If you\u2019re going to make Marisa\u2019s Mystical Meatballs, this is a wonderful use of the beef broth that will be created. See the Notes below for a link to the meatball recipe. If you are not using unsalted homemade broth, do not add salt as directed. Wait until the end and add salt to taste.<\/div>\n
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Prep Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>55 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span> people<\/span><\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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