Tag Archives: Acquerello Rice

Langoustines with Braised Ox Cheek and Parmesan Risotto

Langoustines with braised ox cheek and Parmesan risotto

Langoustines with Braised Ox Cheek and Parmesan Risotto recipe by Chef Jason Atherton from Saturday Kitchen Chef Jason Atherton was out to impress with this dish that includes a langoustine bisque that requires a mouli (hand-operated food mill) and shredded slow-cooked ox cheek. Chef describes the Aquerello Carnaroli Risotto Rice as “The caviar of the rice world […]

Acquerello Rice Risotto with Stracchino, Walnuts, Brigante Cheese and Sage

Acquerello al Cavolo Cappuccio Con Stracchino, Noci, Formaggio Brigante e Salvia (Acquerello Rice with Stracchino, Walnuts, Brigante Cheese and Sage) Recipe by Silvietta Pappini courtesy of Acquerello Rice One of the risottos that have intrigued you most in recent times. Cabbage, Brigante cheese, stracchino, sage and walnuts for garnish. The recipe for risotto by Silvietta […]

Rice Milk And Cocoa Dessert Recipe

Rice Milk & Cocoa – recipe from Chef Peter Brunel It looks like a risotto but it’s a dessert, a simple dish with milk and cocoa suitable also for kids For 4 people: 120g or 3/4cup Acquerello rice 350ml or 1 1/2cup milk 60g or 1/4cup sugar 50g or 3/4cup cocoa Put the milk, sugar […]

Acquerello Risotto with Wild Boletus Mushrooms Recipe

Acquerello Risotto with Wild Boletus Mushrooms Recipe

Acquerello con I porcini del Bosco ( Risotto with Wild Boletus Mushrooms) Recipe from Chef Gianluca Rossetti courtesy of Acquerello Rice “This recipe is one of the ones I love, one of the ones I do once, maximum twice a year. Just when I can go to the woods to look for porcini mushrooms … […]

Arancini, Butter, Parmesan Cheese & Mozzarella

Arancini, Butter, Parmesan Cheese & Mozzarella

Arancini, Butter, Parmesan Cheese & Mozzarella – This recipe by Chef Peter Brunel for Tinkoff Team’s athletes can be prepared in minutes but can give you the necessary energy for several hours of racing. Ingredients for 4 people: 500g or 3cups of Acquerello Rice 150g or 3/4cup of butter 80g or 1/4cup of Parmesan cheese 150g […]

Beet and Goat Cheese Risotto Recipe by Gourmet Food World

Beet and Goat Cheese Risotto A classic risotto gets a boost of colour and flavour with the addition of vivid beets and a dose of cream! Finish it off with a tangy chèvre for the perfect iteration of a fresh beet and goat cheese risotto recipe. Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes […]

Rice salad with Seasonal Vegetables

Recipe from Chef John Coletta. For 8-10 people: Ingredients 11/4Cups Acquerello Carnaroli rice 4 tablespoons unsalted butter, cubed 1 teaspoon finely ground sea salt 2 red bell peppers 6 cups fresh fava bean pods, shelled, beans blanched and peeled to make 2 cups fava beans, or 2 cups fresh peeled and steamed refrigerated fava 1 […]