Tag: Carnaroli Rice

Legendary Dishes | Risotto in Bianco (white rice)


Risotto is toasted rice slow-cooked in an aromatic stock with a butter-oil-onion base and a cheese and seasoning finish. It is made with a variety of ingredients. This is the basic risotto recipe where every risotto cook must start.

The choice of rice for basic risotto is arborio and the quantity is 350 grams to one and half litres of broth. Generally the quantity of rice across the range of risotto dishes is 320 grams to 1.2 litres of liquid, but this varies with the type of risotto rice – with Arborio, Baldo, Carnaroli, Roma and Vialone Nano the popular choices, Arborio favoured more than the others because it has a large grain and keeps its shape during cooking.

However we are going to remain consistent with all our risotto recipes and use 320 grams of rice, with baldo as our choice.

The story of risotto rice is told here.

  • 1.3 litres vegetable broth, heated
  • 320 g baldo rice
  • 100 g onions, chopped small
  • 30 g + 45 g grana padano / parmigiano, grated
  • 60 ml white wine
  • 15 g + 15 g butter
  • 20 ml olive oil
  • 1 tsp black pepper, freshly ground
  • Salt, large pinches

Sauté onion in butter and oil over a low heat for ten minutes.

Increase heat, add rice, coat and toast for five minutes. Reduce heat to medium.

Deglaze pan with white wine.

Pour in a ladleful of hot stock, cook until the stock is absorbed. Add a large pinch of salt.

Keep adding ladlefuls of stock one at a time allowing the rice to absorb the liquid, continuing until the rice is al dente, no more than 20 minutes. Taste for flavour and add more salt if necessary.

Finish with a ladle of stock, dots of butter across the surface and about a tablespoon of grated cheese, grana padano or parmigiano. Season with black pepper.

Cover, leave to rest for ten minutes.

Serve with grated cheese. Use three tablespoons to enhance the flavour.

Some years ago the Italian Trade Commission in conjunction with Regione Lombardia and Ente Nationale Risi produced a booklet ‘to promote awareness and increase the popularity of risotto,’ which they described as ‘a traditional dish from the Lombardy region’.

This is their version of the basic recipe.

Fry some very finely chopped onion with butter slowly and carefully so as not to colour the onion.

When the onion is soft, add all the rice in one go and stir to heat the rice through for about 5 minutes, taking care not to brown either the rice or the onion.

When the rice is crackling hot, add a glass of dry white wine and stir for one minute to evaporate, then immediately begin to gradually add the hot stock. Each time add only enough stock to cover the risotto as it cooks, then stir gently until it has been absorbed and add only then add the next quantity. Continue in this way until the rice is cooked through which will be after 20 minutes.

When the rice is cooked but not mushy, the risotto is ready. Add the final quantity of butter and a handful of freshly grated grana padano, stir and cover. Leave to stand for 2 or 3 minutes before serving.

Legendary Dishes | Risotto alla Buranella / Risotto di Gò (ghiozzo di laguna – creamy rice in fish stock)

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A traditional speciality of Burano in the Venetian archipelago, made with carnaroli or vialone nano rice and a fish stock made with ghiozzi, the small goby fish of the lagoon, it is impossible to replicate unless you live in Venice.

A fish stock made from fresh anchovies or sardines or sprats is a respectable substitute. It will not replicate the ‘piacevole sapore e gran carattere’ (pleasant taste and great character) of the goby.

Da Primo, Osteria Al Fureghin, Raspo De Ua, Ristorante Da Forner, Trattoria Al Gatto Nero and Trattoria da Romano keep this delicious risotto on their menus, while Osteria Al Museo add baccalà to their version. 

  • 2 litres water
  • 500 g goby fish
  • 320 g carnaroli / vialone nano 
  • 2 celery stalks
  • 1 onion
  • 100 g butter
  • 100 g Parmigiano cheese, grated
  • 50 ml white wine
  • 30 g olive oil 
  • 1 garlic clove, crushed 
  • 1 tbsp parsley, chopped small

Put the fish into a large saucepan with water, onion and celery, bring to the boil and simmer for an hour. Strain into a separate pot and keep warm.

Pour two tablespoons of oil into a large, deep frying pan, sauté the garlic for a few minutes without letting it brown, toast the rice until it begins to stick to the pan.

Decrease heat, deglaze with wine and start adding the stock (about 1.2 litres), allowing the rice to absorb the liquid until it is al dente.

Cream with butter and cheese.

Turn heat off, cover and rest for ten minutes.

Dress with parsley.


Text & Photo © Fricot Project 1998-2020

Legendary Dishes | Risotto alla Po Delta Melon con Gamberetti ( rice with Po Delta melon and shrimp)


Go to Risotto for a slightly different version.

  • 600 ml vegetable broth
  • 1 medium sized Po Delta melon, de-seeded, peeled, cut into small dice, refrigerated
  • 300 g carnaroli rice
  • 250 g prawns / shrimp, shelled
  • 125 g soft cheese (optional)
  • 2 shallots, sliced thin
  • 15 g butter
  • 15 ml olive oil
  • Black pepper, large pinch
  • Salt, large pinch
  • Saffron, pinch

Liquidise half of the melon cubes, add saffron, refrigerate. Melt butter and oil in a large deep frying pan, sauté shallots over a medium heat. Add the rice, coat in butter-oil mixture for a few minutes. sauté until soft, about ten minutes. Stir in the rice and coat in the butter-oil-shallot mixture. When the rice starts to stick on the bottom, add a ladle of stock. When the rice absorbs the stock add a second ladle, repeat this process several times until all the stock is used up. Add diced melon and the shrimp. If using cheese add at this stage. Stir in the liquidised melon, adjust seasoning, cover and heat through slowly. After five minutes, remove from heat and rest for a few minutes.