Our recipes

Carnaroli alla barcarola

Ingredients for 4 people

350 g of carnaroli rice
4 monkfish fillets
4 anchovy fillets
½ glass of dry white wine
50 g of certosa cheese 
1 l of vegetable stock
30 g of butter 
1 onion , 1 carrot, 1 clove of garlic (sauté mix)


Prepare a sauté mix, adding 4 anchovy fillets. Add the rice and let it toast for a few minutes. Then add the boiling stock a little at a time and allow everything to cook slowly. When the rice is half-cooked, parboil the rice with half a glass of dry white wine. Then add the 4 monkfish fillets which will cook together with the rice. When it is cooked, add the butter and certosa cheese and mix well with a wooden spoon.

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Panissa vercellese con carnaroli

Ingredients for 4 people

350 g of carnaroli rice
70 g of ‘lardo’ 
2 glasses of red wine
100 g of “doja” salami – salami in fat (optional) 
1 onion 
black pepper and parmesan to taste
stock


Ingredients for the stock

70 g of ‘lardo’
1 onion
200 g of beans 
3/4 bay leaves
1 rolled pork rind (optional to add flavour to the stock)

Start with the stock …

Prepare a mixture of lardo and onion and brown it on a moderate flame in a large saucepan; when the onion begins to go brown add the beans and allow them to brown for a minute while stirring. Pour in 4 litres of cold water, add 3 or 4 bay leaves, the pork rind and a little salt.
As soon as the water starts to boil, lower the flame to a minimum and cook for an hour, being careful that the stock simmers rather than boils, otherwise the beans will lose their consistency.

Then the rice…
Sauté the lardo and chopped onions on a moderate flame. As soon as the onion starts to go brown, add the rice and allow it to toast for a minute. Pour on the wine and allow it to evaporate, and then add a ladle of stock with the beans, stir, and then break the ‘doja’ salami and the pork rind (optional) into small pieces before adding to the pan. When the rice is almost dry, pour in another ladle of stock with beans and so on, one ladle at a time until the rice is cooked. Serve with a slither of extra-virgin olive oil. Add black pepper and parmesan to taste.

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Carnaroli fondue

Ingredients for 4 people

350 g of carnaroli rice 
400 g of fontina cheese
1 dl of milk
4 egg yolks
1 spoonful of flour
30 g of butter
pepper to taste


Cut the fontina (having removed the rind) into small pieces, dip them in the flour and allow them to soak in the milk for a few hours, or even better, overnight. 
Place the butter, egg yolks and the fontina with the milk in which it was macerated in a small saucepan and cook using a bain-marie while stirring with a wooden spoon.
The fontina first forms a compact and stringy mass before becoming a velvety cream: it is important that it does remain stringy. Before removing it from the flame, add the pepper. 
Cook the rice “al dente” with plenty of lightly salted water, drain, put it on the plate piping hot and then cover with the fondue.
If you wish, you can enrich the dish with thin flakes of white truffle.

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Indian Apollo

Ingredients for 4 people

350 g of apollo rice
1 small chicken 
30 g of butter
20 g of curry
1 onion
meat stock
1 glass of dry white wine
3 spoonfuls of almond milk 
herbs and spices to taste


Brown a chopped onion in a pan with just a little oil and add the butter. In a bowl, dissolve the curry in a glass of meat stock and 3 spoonfuls of almond milk. 
Mix the sauce with the rice, which will be in the pan, and then pour on the boiling leftover stock. Add a knob of butter and cook until creamy. In the meantime, roast the chicken with herbs, spices and a little white wine. 
Place the rice on a serving dish, debone the chicken and arrange it creatively on top of the risotto.

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Apollo rice with prawns and courgettes

Ingredients for 4 people

350 g of apollo rice
400 g of courgettes 
400 g of fresh prawns
1 glass of white wine
fish stock
1 onion
oil
1 spoonful of chopped parsley


In a pan, brown the chopped onion in a little oil and add the courgettes cut into round slices.
Add the rice, mix to enhance the flavour and add a little boiling stock. 
Five minutes before the rice is cooked add the shelled prawns (if you prefer, parboil them first in the butter) and add the white wine until it evaporates. 
Garnish with parsley.

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Apollo rice “spring”

Ingredients for 4 people

350 g of apollo rice 
200 g of peas
2 onions
4-5 carrots 
4-5 courgettes 
½ aubergine
½ pepper
1 litre of vegetable stock
olive oil
10-12 basil leaves

Wash all the vegetables, chop them into small pieces and put them in a pan with four spoonfuls of oil. Sauté them and then cover to allow them to complete their cooking. 
There should be a lot of vegetables for the risotto to turn out well. While the vegetables are cooking, prepare the rice separately, toasting it a little with the chopped onion and gradually adding the necessary stock. When it is nearly cooked, add all the vegetables, mix well and allow the rice to absorb the flavour while the cooking is completed. 
Finally, add some finely chopped basil.

 

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Apollo “Petra”

Ingredients for 4 people

350 g of apollo rice
1 chicken (of around 1.5 kg) 
70 g of butter
1 onion
1 sachet of saffron
1 litre of meat stock
raisins, almonds, pine nuts, pepper


Gently brown the chopped onion in half of the butter. Soften the raisins in warm water and put the almonds in some boiling water. 
Pour the pine nuts, drained raisins and almonds into the sauté, leaving them to absorb the flavour for 10 minutes.
Separately, boil the rice for 5 minutes in salted water, drain and place in a baking tray. 
Add salt and paper and leave to cook, adding the saffron at the end.
Arrange the rice in a pyramid on a large plate and place the roast chicken quarters on a skewer on top of the rice.

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Rustic Brown Carnaroli Rice

Ingredients for 4 people

350 g of brown carnaroli rice
250 g of sausage meat 
1 glass of red wine 
1 litre of meat stock 
1 onion 
a pinch of parsley
pepper and parmesan to taste


Brown the chopped onion in a little oil. Add the rice and allow it toast for a few minutes, then add the sausage meat (with the skin removed) and the wine. 
Continue cooking for about 35 minutes, gradually adding the stock and stirring so the rice doesn’t stick.
If you use a pressure cooker, cover the rice and the aforementioned agreements with stock and cook for a quarter of an hour. 
After having removed the steam via the special valve, remove the cover, stir again and leave to finish cooking.
Garnish with leaves of parsley. Add pepper and parmesan to taste.

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Brown Carnaroli Rice with Rosemary

Ingredients for 4 people

350 g of brown carnaroli rice
4 sprigs of rosemary (2 flat spoonfuls of chopped leaves)
1 glass of dry white wine
1 litre of meat or vegetable stock
1 knob of butter
oil
pepper and parmesan to taste

Brown the finely chopped rosemary leaves in a little oil for one or two minutes, making sure that they don’t burn.
Add the rice, allowing it to absorb the flavour and then add salt, pepper and the wine. 
When the wine has evaporated, add to the stock and leave it to almost finish cooking. Turn off the flame, add a knob of butter and some parmesan. 
Leave to rest for a few minutes and serve with pepper and parmesan to taste.

 

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Brown Carnaroli Rice with Beer

Ingredients for 4 people

350 g of brown carnaroli rice
1 litre of beer
4 Vienna sausages
1 onion 
1 litre of meat or vegetable stock 
2 sprigs of rosemary (1 spoonful of chopped leaves)
oil


Soffriggere la cipolla tritata in poco olio, evitando che prenda troppo colore, aggiungere il rosmarino e i würstel tagliati a pezzetti e rosolarli; unire il riso, facendolo tostare, mescolando, per qualche minuto.
Aggiungere la birra, coprire la pentola, abbassando il fuoco quando inizia l’ebollizione. Cuocere per 35 minuti mescolando ogni tanto e aggiungendo il brodo man mano.
Guarnire con rosmarino.

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