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Category Archive for 'Gluten free recipes'

We would like to propose to you this signature recipe by Gabriele Ferron, Riseria Ferron and James Schiavone, Tartarun Restaurant which was prepared for Riso e Risotti 2012. The elegant texture of the carnaroli risotto combined with fresh local herbs created an aromatic and zestful dish, which was served as part of the menu in […]

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It is with delight and satisfaction that I am writing about Gabriele Ferron’s second visit to Malta. Following last year’s favourable outcome of the Riso e Risotti degustation events held at Tartarun in Marsaxlokk and Spezzo in Valletta, master chef Gabriele Ferron accepted our renewed invitation. Day 1-2 / 10th & 11th April This time […]

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Our increasing passion towards rice varieties and risotto is filling us with energies and initiatives. As part of the Riso e Risotti campaign we are inviting local chefs to submit to us their innovative recipes using the Carnaroli and Vialone nano rice varieties. We are curious to discover their creation of scrumptious risotto recipes, their […]

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Our increasing passion towards rice varieties and risotto is filling us with energies and initiatives. As part of the Riso e Risotti campaign we are inviting local chefs to submit to us their innovative recipes using the Carnaroli and Vialone nano rice varieties. We are curious to discover their creation of scrumptious risotto recipes, their […]

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The delicate prawn taste combined with the tangy flavor of the fresh rocket leaves produce a well-balanced risotto. Ingredients for 4 persons: 320g Carnaroli rice 700ml vegetable stock 300g frozen prawns (Can be gladly substituted with fresh prawns) a bunch of fresh rocket leaves 1 garlic clove extra virgin olive oil ½ glass dry white […]

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The tender and sweet broad beans combined with smoked pancetta are the protagonists for this risotto recipe. Ingredients for 4 persons: 400g Vialone Nano rice 900ml vegetable broth 200g fresh broad beans, peeled and blanched 150g pancetta, cubed 1 small onion, finely chopped extra virgin olive oil knob of butter 40g grated parmesan cheese ½ […]

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Asparagus are easily found in spring time and can be enjoyed in many ways. This nutritious green bud is an ideal ingredient to create a simple and delicate risotto. Ingredients for 4 persons: For the stock: 2 litres cold water 1 onion celery 2 carrots salt For the risotto: 320g Vialone Nano rice 700ml asparagus stock […]

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The Maltese crowd who flocked to Mgarr on Sunday 10th April played tribute to the thought of the 17th century English writer, Dr. William Butler, “Doubtless God could have made a better berry (referring to strawberry), but doubtless God never did.” The Frawli (Strawberry) Fest is a celebration of the garden strawberry, the edible strawberry we […]

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By Karl Vassallo as told to Adam Warner It wasn’t the scale of the place that impressed me at first, but rather the size of an event that was dedicated solely to rice, specifically risotto rice. I was at the Fiera del Riso in the village of Isola della Scala just outside Verona. A village […]

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This morning, before the sun rose I was preparing the popular Maltese Lenten sweet: kwarezimal. My first try with this sweet was last week wherein I followed Mona’s recipe which was without flour and the result was amazing. Today Mum found her traditional recipe and I decided to stick to it. However, I substituted normal flour with […]

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