Riseria Monferrato

On this page we intend give you a few suggestions as to recipes on a rice basis from Italy and from the rest of the world, so as to offer you some ideas to cook rice in an invariably original way, either as a risotto or as an exotic dish.

The recipes will be periodically renewed and numbered; in this way you will be able to order directly any recipes already published.

Thanks to the assistance of a number of the most exclusive chefs and to the secrets of oriental cooking, you will always be at ease with our most loved food, rice.

(serves 4)

Finely chop the onion, gently fry it in 50 g butter and remove it from the pan before it turns golden; Add the rice to the pan and sprinkle it with white wine, let this evaporate by stirring continuously and add, little by little, the stock, salt and pepper.
Once the rice is parboiled slowly incorporate the cream and add all the previously chopped gorgonzola.
Remove the rice, cooked 'al dente' from the fire, stir in the butter and leave to stand for a few minutes.

400 g ARBORIO rice
1/4 lt. of cream
1 glass of dry white wine
70 g of butter
1/2 onion
75 g mild gorgonzola
75 g sharp gorgonzola
salt, pepper, stock as much as needed.

CURRIED RICE Ingredients
(serves 4)

 Gently fry the chopped onion in one third of the butter, add the rice, curry powder, salt and pepper and stir such that the rice acquires flavour.
Slowly pour in the warm stock and cook on a low heat for about 20 minutes, stirring continuously.
Before serving, add the remainder of the butter and leave to stand for a few minutes.

Suitable as accompaniment for almost any meat or fish dish.

350 g FRAGRANT rice
25 g curry powde
100 g butter
2 onions
1 l stock
salt, pepper