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Tag Archive 'rice for risotto'

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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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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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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Waking up to the thought of having a celebrity chef waiting for you to pick him up is unbeatable. Just right in the midst of my marriage plans, chef Gabriele Ferron, flew over to Malta, directly from Verona to host a degustation event of rice and risotto. Only on the morning of the 2nd July, […]

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For many years the only type of rice I associated with risotto was Arborio. This happened for two main reasons. First of all, Arborio, was the only type of rice available on our supermarket shelves. Secondly, my poor rice education kept me linking risotto with Arborio. Today, after collecting information and experiences from my brother […]

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By Karl Vassallo as told to Adam Warner This is the first of a series of articles about my experiences whilst travelling around the risotto rice belt. My first stop was Isola della Scala, home of the Vialone nano rice, in the Veneto region – Italy. When it comes to risotto I’m a bit of […]

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This is a basic risotto recipe that can be used as a base for most of your risotto dishes. Ingredients for 4 people: 320g Carnaroli rice 700ml vegetable stock 60g parmiggiano reggiano, grated ½ onion, finely chopped knob of butter extra stock Making the vegetable stock Roughly chop 3 celery sticks, 2 medium-sized carrots and 1 large onion. […]

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