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


Risotto with garden vegetables

Risotto with garden vegetables
Ingredients (4 people)
  • 400 g of Nano Vialone Veronese IGP Rice
  • 1.5 litres of chicken stock
  • ½ glass white wine
  • 80 g butter
  • 100 g Parmesan cheese
  • 1 bunch of chives
  • 2 shallots
  • 2 matured tomatoes
  • 1 bunch fresch basil
  • Extra virgin olive oil, salt and pepper to taste

Toss the rice in a little extra virgin olive oil in a saucepan, sprinkle with the white wine, add the boiling stock and leave to cook for 17-18 minutes. In the meantime chop the tomatoes and drain. When the rice is cooked, stir in the butter, the Parmesan cheese, the finely chopped shallots, the blended basil and the chopped chives. Season with the tomato mixture and serve warm.

Accompanying wine

Soave Classico