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Tag Archive 'vialone nano'

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 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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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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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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Last Sunday I invited over some friends for a risotto degustation menu. Since I’ve been to Verona I learnt about this ‘new’ technique of how to cook rice for risotto. Basically this cooking method requires no stirring and thus it is so very easy to cook a risotto menu that it can be done in a relatively short period of time. The preparation […]

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