Posted in About, Events, Gluten free recipes, Risotto recipes, Vegetarian recipes on Apr 30th, 2012
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 [...]
Posted in Gluten free recipes, Recipes, Risotto recipes on Apr 4th, 2012
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 [...]
Posted in Gluten free recipes, Recipes, Risotto recipes on Apr 4th, 2012
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 [...]
Posted in Food Mania, Risotto recipes, Technique on Apr 3rd, 2012
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 [...]
Posted in Gluten free recipes, Recipes, Risotto recipes on Apr 3rd, 2012
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 [...]
Posted in Gluten free recipes, Recipes, Risotto recipes on Apr 3rd, 2012
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 [...]
Posted in Recipes, Risotto recipes on Dec 15th, 2011
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 [...]
Posted in Recipes, Risotto recipes, Vegetarian recipes on Jul 31st, 2011
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 [...]
Posted in Gluten free recipes, Recipes, Vegetarian recipes on Jun 18th, 2011
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 [...]
Posted in Events, Food Mania on May 4th, 2011
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, [...]
