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Category Archive for 'Risotto 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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This article was first published on CIBUS magazine / April 2012. It’s easy to get it wrong and end up with a messy, mushy mass on your plate. But if you learn about the three decisive elements of how to make the perfect risotto then you can enjoy the versatility of this Italian dish. Risotto […]

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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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Ingredients for 4 persons: 400g Vialone Nano (Riseria Ferron) rice* 800ml vegetable stock (I make my own with 2 carrots, 1 celery, 1 onion and 2 litres of water – simmer for 30 minutes) 2 small onions, finely chopped 1 celery stick 1 bay leaf 150g Maltese sausage 150g pumpkin, cut into small cubes 100g […]

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After our honeymoon we decided to avoid rice at all costs. In Mauritius every dish is accompanied by rice. It’s an alternative to the potatoes served as sides in the Mediterranean diet. No matter how much rice we ate I still missed the Italian risotto, more specifically the risotto prepared the way Gabriele Ferron taught […]

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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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