How to prepare


Ingredients

  • ½ red cabbage
  • 0.5 g bicarbonate of soda
  • 250 g Riso Nano Vialone Veronese
  • Extra virgin olive oil
  • salt and pepper
  • smoked fish, thinly sliced into a carpaccio (salmon, trout, mackerel)

For the sour cream

  • 200 g cream
  • 1 tsp lemon juice
  • salt

Instructions

  • Recipe riso nano vialone - step 1

    Shred the red cabbage in a food processor and set the juice aside (you can ferment the remaining cabbage to make a delicious sauerkraut).

  • Recipe riso nano vialone - step 2

    Add the bicarbonate of soda to the red cabbage juice. This will be our broth.

  • recipe riso nano vialone step 3B

    Cook the Riso Nano Vialone Veronese PGI for a short time in some olive oil, add water until the rice is covered and cook further.

  • Recipe riso nano vialone - step 3

    After about 7 minutes, add the red cabbage broth and continue to cook until the rice is tender.

  • recipe riso nani vialone veronese 3C

    Garnish with olive oil and season with salt and pepper.

    Mix the cream with the lemon juice and season with salt.

  • recipe riso nano vialone veronese 3D

    Place the smoked fish on a plate, spoon the risotto over the fish and garnish with a few dollops of sour cream.

  • Recipe riso nano vialone - step 4

    Enjoy, it's red cabbage risotto, made with Riso Nano Vialone Veronese PGI and smoked fish!


Reasons to love Riso Nano Vialone Veronese PGI

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From absorbing the mineral-rich soil in the plains of Verona to soaking up sauces on the plate, Riso Nano Vialone Veronese PGI is not only perfect for risottos, but is also the foundation of choice for a wide variety of rice-based dishes.

It is cultivated using traditional techniques that protect the nourishing qualities of the soil and water. Crop rotation and careful regulation of the flooding and drying ensure a healthy plant that produces quality grains of rice.

The rice is traditionally cooked and served in the all'onda style, defined by a creamy, wavy texture that readily blends with flavours.