Pea and marinated cherry tomato ‘mantecatura’ risotto recipe A pea risotto? I know it sound like a dish more suited to the nursery but believe me there is so much more to this recipe, you’ll be really surprised. Fresh, honest, seasonal ingredients and no fuss. You can even use frozen peas if you want to make life easier, and remember, even if it is very simple, you … [Read more...]
Fennel risotto with smoked salmon, Sicilian lemon and vodka, by Chef Paul Gayler MBE
Adding vodka to a risotto may sound a little strange for some, but it really adds a wonderful flavour to the rice and compliments the sweet fennel and smoked salmon beautifully. Serves 4 Ingredients: 1 large head of fennel 75g unsalted butter 2tb olive oil 1 onion, peeled, finely chopped 275 g GRAN RISERVA RICE 100ml vodka 1 litre light chicken stock … [Read more...]
Riso Gallo Spinach and Mozzarella Arancini, by Danilo Cortellini
Riso Gallo Spinach and Mozzarella Arancini, by Danilo Cortellini If you were from the western side of Sicily you call them Arancine, but if you were from the eastern part you would call them Arancini. To me it doesn’t really matter as I love them no matter the name. Crunchy, flavoursome, stuffed rice balls, you could find plenty of versions of this recipe, which … [Read more...]
Forbidden Rice of the Emperor, from Riso Gallo
Forbidden Rice of the Emperor, from Riso Gallo VENERE RICE VENERE RICE is a whole-grain rice with an unmistakable natural black colour that, while cooking, releases the characteristic scent of sandalwood and freshly baked bread. Originating from China, it is also currently cultivated in Italy, in the Po Valley. It is known as the ‘Forbidden Rice of the Emperor’ … [Read more...]
Danilo Cortellini’s ‘3 cereali’ salad with peas, broad beans, chickpeas and pecorino cheese
There is nothing better than a flavoursome rice salad as a main course for your meal on a warm summer day, nothing! The whole Italian peninsula is full of recipes for rice salads, my favourites come from the regions in central Italy where their rich rural culture uses whole grains like spelt and barley which add great texture to the dish. I’ve taken inspiration from this … [Read more...]