Consorzio di Tutela della I.G.P.
Riso Nano Vialone Veronese


Risotto with "Ciche"

Risotto with Ciche
Ingredients (4 people)
  • 400 g of Nano Vialone Veronese IGP Rice
  • 1 litre broth
  • 200 g beef
  • 30 g butter
  • 60 g grated Parmesan cheese with a fragrance of cinnamon
  • 1 glass red wine
  • 1 clove garlic
  • ¼ onion
  • sage, rosemary, salt and pepper to taste

Heat the butter in a saucepan, add the beef which has been roughly minced or diced, cook for a few minutes on a high flame, add red wine, the chopped onion and garlic, sage and rosemary tied with string. Add salt and pepper to taste, then finish cooking on a low heat. Boil the broth in another saucepan, add the rice and cook for 15 minutes on a low heat (the rice must absorb the broth). At this point the rice is ready for the meat sauce prepared before. Finally add the grated Parmesan cheese scented with cinnamon, stir and serve.

Accompanying wine

Valpolicella Classico Superiore