Riso I Ferrari’s recipes

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

Ermes rice with braised octopus, oranges and asparagus

Ingredients for 3 people:

250 gr Ermes rice I Chicchi d’Angelo;
1 kg fresh octopus;
500 gr green asparagus;
300 gr yellow datterino tomatoes;
3 slices of tarocco oranges;
1 bunch of chives;
2 bay leaves for decoration;
Extra virgin olive oil, salt, peppercorns, grated bottarga to taste.

Method:
Clean and wash the octopus well, cook for 1 hour in a steel pan without water (strong flame in the first 5 minutes and then flame at minimum for the rest of the cooking).Cook the rice in salted water, once cooked let it cool in a blast chiller or in a cool place.Clean and cook the asparagus. Cut the tomatoes in half and chop the chives.Season the Ermes rice with tomato, chives, orange wedges, salt, pepper, extra virgin olive oil.Cut the octopus so that the tentacles remain in perfect style, lay it on the Ermes rice, add the asparagus and finish by adding 2 bay leaves, a drizzle of extra virgin olive oil and a sprinkling of bottarga.

Recipe of Chef Giuseppe Falanga e Adele Polluce
Photo on Adriano Mauri

Venere rice with tomato cream, squid julienne and asparagus

80 gr Venere rice I Chicchi d’Angelo;
150 gr medium fresh squid;
70 gr green asparagus;
50 gr datterini tomatoes;
50 gr fresh spring onion;
Yellow datterino tomatoes for decoration;
Extra virgin olive oil, salt, pepper, lemon peel to taste.

Procedimento:

Cook the rice in salted water, once cooked, cool in a blast chiller or in a cool place. Clean the squid and cut into julienne strips, season with oil, lemon peel, fresh spring onion and cook in a very hot non-stick pan for a few minutes. Leave to cool. Clean and cook the asparagus in hot water and then allow to cool in cold water. Season the asparagus with extra virgin olive oil, salt and pepper. Blend the datterini tomatoes, adding oil and salt. Add the Venere rice smoothie and create a pie on the plate. Place the squid and asparagus, the yellow datterini tomatoes (cut into wedges) over the cake and finish the dish with a drizzle of oil and grated lemon.

Recipe by Chef Giuseppe Falanga and Adele Polluce
Photo by Adriano Mauri

Apollo Caesar Salad rice

100 gr Apollo I Chicchi d’Angelo rice;
150 gr chicken breast;
120 gr low-fat yogurt; 80 gr salad mix;
40 gr bacon;
20 gr Goji berries;
15 gr dehydrated red fruits;
1 shallot,
1 green apple;
Extra virgin olive oil, salt, pepper, fresh fennel, lemon peel to taste.

Method:

Cook the rice in salted water, once cooked, cool in a blast chiller or in a cool place. Cut the chicken breast into strips, season with oil, julienne shallots and brown in a pan until the meat turns brown, season with salt and pepper. Sauté the rice in a pan with oil and fennel for a few minutes with a sincere flame. Serve the rice creating a low pie. Place the cooked chicken, the mixed salad, the green apple (previously cut), the red fruits and the Goji berries on the cake. Add the drip yogurt over the pie. Create an emulsion of oil and lemon peels and pour it as you like on the plate. Finish with a crumbled bacon (previously cooked for a few minutes in the microwave) on the whole plate.

Recipe by Chef Giuseppe Falanga and Adele Polluce
Photo by Adriano Mauri

Venere rice with buffalo cream, tomato oil and basil.

80 gr Venere rice I Chicchi d’Angelo;
125 gr buffalo mozzarella;
80 gr fresh cream;
10 gr dried tomatoes;
10 gr fresh basil
Extra virgin olive oil, salt, long Bengal pepper to taste.

Method:
Cook the rice in lightly salted water.
To prepare the tomato oil, put the extra virgin olive oil and the dried tomatoes in the blender and blend. Once the rice is cooked, cool to room temperature by adding a drizzle of oil. To prepare the creamy buffalo mozzarella, add the buffalo mozzarella cut into pieces, extra virgin olive oil, fresh cream, salt and long pepper in the blender and blend everything until creating a smooth and fragrant cream. Place the rice cake (created with a pasta bowl) on a plate previously corrected with salt and seasoned with tomato oil. Pour the cream of buffalo mozzarella around the rice cake and add a small leaf of basil. Recipe by Chef Giuseppe Falanga and Adele Polluce

Photo by Adriano Mauri

Apollo rice with cream of Jerusalem artichoke, tender cuttlefish and nduja

100 gr Apollo I Chicchi d'Angelo rice;
100 gr fresh cuttlefish;
70 gr Jerusalem artichoke, 1 shallot;
10 gr n'duja paste;
5 gr mixed fresh herbs;
Extra virgin olive oil, salt, pepper, lemon juice to taste.

Method:
Cook the rice in salted water, once cooked, cool in a blast chiller or on a marble. Clean the cuttlefish and divide it into two parts. One part is cut into julienne strips, the other part is affected on the inside. Marinate both sides with oil, salt, herbs, pepper and shallot. Cut the Jerusalem artichoke into small pieces, add oil, shallot, and fry in a pan. Add water until covering. Cook for about 20 minutes, then mix everything together and correct with salt. Sauté the rice in a pan with oil, salt, herbs and pepper. We cook the cuttlefish affected on the inside in a non-stick pan for about 6/7 minutes. Then take the cuttlefish cut into julienne strips and sauté in a pan with oil, salt, pepper and a grated lemon for about 4/5 minutes. Spread the nduja pasta on the plate, add the Jerusalem artichoke cream, the rice and the cuttlefish cooked julienne. On the nduja pasta put the second part of cuttlefish. Embellish the dish with herbs and lemon peel.

Recipe by Chef Giuseppe Falanga and Adele Polluce
Photo by Adriano Mauri

Ermes rice with raw red prawns

160 gr riso Ermes I Chicchi d'Angelo;
100 gr red prawns Sicily;
20 gr fresh Tropea spring onion, 20 gr Tarot oranges;
10 gr yellow cherry tomato, 5 gr barba di finocchio;
Extra virgin olive oil, salt, pepper, lemon zest qb;
As a decoration, radicchio and herbs.

Method::
Cook the rice in abundant, slightly salted water, once cooked, cool in a blast chiller or on marble. Shell the prawns, lay them in a bowl adding: salt, pepper, lemon zest, fennel beard, Tropea onion and extra virgin olive oil, leave to flavor for a few minutes. Season the rice with: oil, salt, lemon zest and fennel beard, place it in a pastry pan.
Place the prawns flavored on the rice cake, add the oranges and the decorations we have available.

Recipe di Chef Giuseppe Falanga e Adele Polluce
Photo di Adriano Mauri

Risotto with cardoncelli and white grapes

180 gr riso Carnaroli I Chicchi d'Angelo;
1500 ml vegetable mushroom broth;
300 gr fresh cardoncelli, 100 gr white grapes;
50 gr butter, 20 gr sakè;
1 shallot, 3 sprigs fresh thyme;
Extra virgin olive oil, salt, pepper, semi-seasoned pecorino qb.

Method:
Clean and cut the cardoncelli. Prepare a vegetable broth with the waste of the cardoncelli and half a shallot. Cook the cardoncelli in a pan with oil and thyme. Toast the rice. Add the broth a little at a time. Halfway through cooking add a part of cardoncelli.
At the end of cooking, rest for 30 seconds, and add the remaining cardoncelli with pecorino.
Separately prepare in a small pan melted butter and white grapes, sprinkle with sake.
Garnish the dish with the cardoncelli, the grapes and thyme.

Recipes di Chef Giuseppe Falanga e Adele Polluce
Photo di Adriano Mauri Read more

The recipe for the holidays

Venus at Christmas

VENERE RICE WITH KHAKI CREAM, CORDULA AND SCALOGNO

80 g riso Venere I Chicchi d'Angelo;
150 g Lamb cordula;
20 g celery; 10 g carrots; 30 g white onion;
1 ripe persimmon;
2 shallot pieces;
White wine, salt, extra virgin olive oil, black pepper qb;
1 sprig marjoram, e 1 laurel.

Method:
Prepare about 2 liters of scented water with celery, white onion and a drop of white wine, cook for 10 ', dip the cordula and bay leaf and cook everything for 30'. We prepare a pan with a drop of extra virgin olive oil and marjoram, brown the cordula until a browned complexion is obtained. In the meantime, immerse the persimmon pulp, oil, salt and pepper in a blender, blend until a smooth cream is obtained.

We assemble the dish by laying the previously boiled rice seasoned with salt, extra virgin olive oil and a few leaves of marjoram on a bed of persimmon cream. Finally we place the cordula, shallot and some herbs on the rice.

Recipes di Chef Giuseppe Falanga e Adele Polluce
Photo di Adriano Mauri

Venus black rice with prawns and courgettes

400 g black rice;
150 g prawns;
150 g 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.

Courgette, potato soup with rice

200 g di 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.

Asparagus risotto

200 risotto rice;
300 g asparagus, woody ends removed;
800ml vegetable stock;
1/2 shallot, chopped;
2 tablespoon grated cheese;
salt to taste