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
 
 
 

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
 
 
riso Ermes
 
 
 
risooovenere
 
 
 

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
 
 
risooovenere
 
 
 

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.
 
 
riso Ermes
 
 
 
riso con l'olio
 
 
 

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.
    • 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

 
  • 200 risotto rice;
  • 300 g 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 Ermes