Riso I Ferrari
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Riso I Ferrari’s recipes

 

Let your imagination run wild!

 
Discover Riso I Ferrari’s recipes and delight your palate with our delicious proposals!
 
 
 
risooovenere
 
 
 

Venus black rice with prawns and courgettes

 
 
  • 400 black rice;
  • 150g prawns;
  • 150g courgettes;
  • 1 onion;
  • salt and extra virgin olive oil to taste
Bring a large pot of salted water to the boil. Add the rice and cook until the rice is tender.
Heat oil in a frying pan and cook the minced onion.
Stir in the courgettes and cook for about 5 minutes; stir in the prawns and cook for another 5 minutes, adding a ladle of water or stock.
Toss the rice with the prawns and courgettes, and cook for a few minutes.
Drizzle with a teaspoon of olive oil to serve.
 
 
 
 
 

Ermes red rice and lentils

 
  • 1l vegetable soup;
  • 150g red rice;
  • 150g green lentils;
  • 100g carrot;
  • 50g onion, minced;
  • 40g extra virgin olive oil.
Heat oil in a frying pan and cook the minced onion for about 2 minutes.
Stir in the rice and toast it for 1 minute; add all the vegetal soup and cook for about 10 minutes.
Stir in the lentils and cook for 20 minutes; stir in the carrots and cook for 10 minutes;
after cooking, whisk the rice olive oil.
 
 
riso Ermes
 
 
 
riso con l'olio
 
 
 

Courgette, potato soup with rice

 
 
  • 200g rice;
  • 3 potatoes;
  • 4 tomatoes;
  • 4 green courgettes;
  • 4 tablespoons olive oil;
  • 1 onion;
  • 1,5 vegetable soup;
  • parsley, grated cheese, salt and pepper to taste.
Heat oil in a frying pan and cook the minced onion; stir in potatoes and courgette cut into cubes and cook for about 5 minutes.
Stir in tomatoes and minced parsley, adding salt and pepper.
Cook for few minutes, add stock and bring it to boil.
Whisk the rice with grated cheese.
 
 
 
 
 

Asparagus risotto

 
  • 200g risotto rice;
  • 300g asparagus, woody ends removed;
  • 800ml vegetable stock;
  • 1/2 shallot, chopped;
  • 2 tablespoon grated cheese;
  • salt to taste
Cook the asparagus in boiling water for about 5 minutes; drain and then chop into small pieces.
Heat the oil in a pan and fry the shallot until softened. Add the rice and fry for 3 minutes.
Add the hot vegetable stock a ladleful at a time and then stir in asparagus.
Whisk the rice with grated cheese.
 
 
Riso bianco condito