Rice and cereals

Select by Dish Type

Red rice and cereals with buffalo and roasted cherry tomatoes

We start by arranging the tomatoes directly with the whole bunch, on a baking sheet covered with parchment paper and let's pass on some turns of oil and a bit of dried oregano, salt and pepper. Bake at 200 degrees for 15 minutes in a fan oven even... more

Zucchini and saffron risotto

We start by cleaning and chopping the shallot. Then put a drizzle of oil and a knob of butter in a pan and let it heat up. Brown the shallots and in the meantime wash well and remove the peel of the courgettes and chop it while we add the pulp to... more

Rice and black beans

Let's start by putting some oil in the pan and when it is hot let us put the bacon cut into small pieces. Wash and cut the pepper into small cubes and add them to the bacon, add a bay leaf and let it go for about 5 minutes. Then add the beans and a... more

Parsley risotto

Boil the meat stock and salt it if necessary. When it boils, pour in the rice and cook. Warning: turn off the heat a couple of minutes compared to the cooking time indicated on the rice packaging, to prevent it from overcooking. At this point, add a... more

Sautéed with spelled

We start cooking the spelled in boiling salted water (the one we used in this recipe cooks in 10 minutes). Stir from time to time and after cooking, drain. Dice the aubergine and pepper and slice the onion. Put a drizzle of oil in a saucepan and... more

String rice pudding

Let's start by putting in a saucepan a drizzle of oil, the onion and the carrot chopped and let it brown. Then add the sausage seasoned with salt and pepper and let it flavor. We combine the rice and after a glass of white wine and let it evaporate.... more

Sausage and nduja risotto

Finely slice the onion. In a saucepan, add the oil and the onion. Cook the onion over low heat. At this point add the nduja. Once blended, add the sausage without the gut and brown. Then add the tomato puree and lower the heat. In another saucepan,... more

Spelled with sauteed vegetables

Let the onion dry in abundant olive oil and gradually add the well washed and chopped vegetables. We also dry them, stirring occasionally until they become soft. We adjust with salt, in this case the pink because it is one of the best salts but we... more

Zucchini and scamorza risotto

To start, prepare the broth by placing the carrot, celery, onion and coarse salt in a pot full of water, and boil for at least 30 minutes. Then wash and cut the courgettes, the onion and chop the parsley. Let's heat a little oil in the pan, then... more

Gorgonzola and onion risotto

Slice the red onions, collect them in a microwave-safe bowl together with a round of extra virgin olive oil and let them simmer in the microwave at full power for about 6-7 minutes. In the meantime, prepare a vegetable broth by boiling a pot of... more

Quinoa with vegetables

Let's start by chopping the red onion. We heat a little oil in a non-stick pan and let the onion stew, adding some water whenever needed. Then cut the peppers into strips and add them to the onion. We cut the courgette and the mushrooms in the same... more

Sausage and stracchino risotto

In a pan, heat a drop of oil and some butter. Slice the shallots finely and add them to the pan. Remove the sausage from the gut and add it to the mixture by grinding it into small pieces. Brown it, being careful not to burn the shallot, then remove... more

Risotto with truffle

With a cloth, remove the soil residues from the truffle and slice it. Put it in a saucepan containing the oil and heat it on the fire. When it is hot, turn it off while still leaving the truffle in infusion. Heat a round of oil in another saucepan... more

Risotto with gorgonzola and onion

Starting with the onion. Slice it coarsely, place it in a suitable microwave container, add a little oil and put it in the microwave at full power for 6-7 minutes. Thus you will get a perfect stewed onion in a short time. Heat some oil in a saucepan... more

Zucchini risotto

To prepare risotto with zucchini, let's start with the vegetable broth. Put a saucepan on the fire with clean, unpeeled and cut seasonal vegetables. We rise, add some peppercorns and bring to a boil. In the meantime we proceed by cleaning and finely... more

Saffron risotto

To make saffron risotto, first put the pistils in a small glass, pour over enough water to cover the pistils completely, mix and leave to infuse all night, in this way the pistils will release all their color . Then we prepare the vegetable broth,... more

Porcini mushroom risotto

Let's start by cutting the mushrooms. Immediately after we pour a little oil in a pan, let's put the mushrooms inside and add salt. Let it cook for about 10 minutes. In the meantime we are going to toast the rice in a casserole where we first put... more

Risotto with salmon and artichokes

We begin to prepare the risotto starting from the strictly fresh salmon: fillet it, remove the skin and cut it into cubes. Proceed by making the sauce: in a pan pour a tablespoon of extra virgin olive oil, heat the pan over low heat and pour in the... more

Pumpkin risotto

To cook the pumpkin risotto, let's start by preparing a light vegetable broth, which we will use to cook the rice. We cut the vegetables, put them in a large saucepan, cover with water and add salt to taste. We cover with a lid, bring to a boil and... more

Porcini mushroom risotto

To make the risotto with porcini mushrooms, we first prepare the vegetable broth. Then we can take care of cleaning the porcini mushrooms: let's scrape the stem to remove all the soil residues and then gently rub with a damp cloth. Once cleaned, we... more

Pumpkin and gorgonzola risotto

Let's start the recipe by preparing the vegetable broth first by cooking the carrot, onion and celery in plenty of water. Then we go on to cook the pumpkin wrapped in aluminum foil in the oven for 20 minutes at 200 °. Meanwhile in another pan, pour... more

Barley and mushroom soup

Premise: if we have dried porcini mushrooms, let's put them in the broth to enrich the flavor. Let's begin. Cut the celery into small pieces and let it brown in a pan with a little oil. Add the shallots, the onion and the thyme sprig. In the... more

Seafood risotto

To prepare this dish we start to boil and shell mussels and clams. A part of clams we leave it whole in the cooking water, the other we break it. Proceed by chopping 3 cloves of garlic well. Put a saucepan on the heat and when it is hot, add the... more

Risotto Primavera

Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until translucent. Add the artichoke slices and cook one minute. Next add the garlic and cook another minute. Add the rice and stir until it is well coated with the... more

Risotto Primavera

Heat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until translucent. Add the artichoke slices and cook one minute. Next add the garlic and cook another minute. Add the rice and stir until it is well coated with the... more

Risotto

This risotto is perfect each spring as the new vegetables arrive in the store. You can vary the recipe as you choose by adding other spring vegetables from time to time as well. Just keep all vegetables cut into bite sized pieces. Serves 4 to... more

Spring Risotto

This risotto is perfect each spring as the new vegetables arrive in the store. You can vary the recipe as you choose by adding other spring vegetables from time to time as well. Just keep all vegetables cut into bite sized pieces. Serves 4 to... more