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


Risotto with cray-fish

Risotto with cray-fish
Ingredients (4 people)
  • 400 g of Nano Vialone Veronese IGP Rice
  • 1 ½ lt water
  • sea salt
  • a knob of butter
  • 350 g fried cray-fish
  • Parmesan cheese
  • cinnamon (to taste)

Boil the water with salt in a large saucepan, add the rice and cook for about 10 minutes, remove from heat, stir and cover the rice with a dishcloth and the lid on top. After 15 minutes the rice is ready for the seasoning to be added: add knob of butter, a little of the oil used to fry the cray-fish and Parmesan cheese and nutmeg if required. Once the rice has been stirred well, it should be served on a hot plate with the crunchy fried fish on top.

Accompanying wine

Prosecco Trevigiano