Wholesome seasonal ingredients paired with amazing Italian grains, this recipe was born for white Arborio rice but I decided to spice it up a little and use the mixed grains of Riso Gallo “3 Cereali” for extra texture and rustic flavour (a mix of rice, spelt and barley that cooks all together at the same […]
3 GRAINS STUFFED TOMATOES Read More »
Vibrant and beautifully colourful. These savoy cabbage plumply filled rolls are just scrumptious, so we would urge you to double up the recipe as they taste even better as leftovers while freezing perfectly well too, pre-baked. Savoy cabbage offers great structure due to its prehistoric leaf structure and with its verdant colour, lends itself so
BLACK RICE AND LENTIL FILLED SAVOY CABBAGE ROLLS Read More »
I am a traditionalist, let’s be clear about that. I am one of those that firmly believes that a good risotto needs to be made with butter and grated cheese. But I am also a chef with an open mind and willing to try different approaches. With this spirit I started to experiment more and
CAULIFLOWER VEGAN RISOTTO Read More »
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
SPINACH AND MOZZARELLA ARANCINI Read More »
During the summer months in Italy there is usually a fall in risotto consumption, and that is due to the fact that risotto is often considered a wintery dish. This does not mean that we stop eating rice, ‘au contraire’ we keep eating a lot of rice and other tasty grains but in a different
BLACK RICE SALAD WITH BALSAMIC GLAZED APRICOTS Read More »
Wholegrain red rice is packed with nutrients and has great texture and rustic flavour, it is great when used for rice salad, trust me on that! For this recipe I draw inspiration from traditional south American ingredients, a culinary culture that for many aspects is similar to the Mediterranean one. For instance they too
RED RICE SALAD WITH CHARGRILLED CORN, AVOCADO, CHILLI, LIME AND SPRING ONIONS Read More »
The use of rice and cereals in salads during the summer season is quite popular in Italy and you’ll be surprised by the variety of recipes and combinations that can be found in every region. As an Italian chef working abroad, I feel like I have a duty to help spread the culture of mixing
BLACK RICE SALAD WITH COURGETTE PESTO ALMOND AND SHAVED RICOTTA Read More »
The black wholegrain rice from Riso Gallo is cooked with lamb stock and fresh rosemary and mixed lovingly with pancetta, sun-dried tomatoes and red pepper. This recipe has been created by Lisa Addison, who appeared as a contestant only Masterchef in March 2022.
PAN SEARED TROUT WITH HARISSA AND BLACK NERO RICE Read More »
This recipe created by Gary Guiney is part of our Luxury for less collection. Ingredients serve 5-6 people and the approximate cost is less than £1.00 per portion which totals £5.00 per family of 5. This recipe is really cost effective, and can be made in one pan in less than 1 hour ! Made
INDIAN CHICKEN BIRYANI WITH RED RICE Read More »
