Riso Gallo Risotto Rice & New Micro Rice Pouches
I also have a fantastic recipe for a delicious Baked Risotto with Courgettes, Tomatoes and Parmesan Here. And I have another delicious recipe for a Meatball Risotto Soup Here. Both delicious, both easy, both very popular!
Oven Baked Chicken and Tender Stem Broccoli Risotto
- 2 TBS olive oil
- 500g (1lb 2 oz) boneless skinless chicken breasts, cut into thin strips
- 1 onion, peeled and finely chopped
- 1 clove of garlic, peeled and crushed
- 1 tsp finely grated lemon zest
- 250g (9 ounces) risotto rice
- 750ml (3 cups) chicken stock
- 1 bunch of tender stem broccoli, trimmed and cut on the diagonal into 1 inch pieces
- 35g (1/3 cup) grated Parmesan Cheese, plus extra to serve
- sea salt and freshly ground black pepper
- Preheat the oven to 180*C/350*F/ gas mark 4. Heat 1 TBS of the olive oil in a large flameproof casserole over high heat. Add the chicken pieces and cook, stirring frequently until golden brown. Remove from the casserole and set aside.
- Add the remaining olive oil and the onion to the dish. Cook, stirring occasionally, until the onion is softened. Add the garlic and lemon zest and cook for about 30 seconds longer. Add the rice and stir to coat evenly with the oil. Add the stock and bring to the boil, stirring occasionally. Cover the casserole and bake in the heated oven for 15 minutes. Stir in the chicken and the broccoli and recover. Bake for an additional 5 minutes until the broccoli is bright green and just tender. Stir in the Parmesan cheese, season with salt and black pepper, and serve. Have extra Parmesan ready to spoon over individual servings. Delicious!
- Note: If you don’t really like broccoli, you can substitute it with an equal amount of asparagus.
Risotto doesn’t always have to be a savoury dish. It can just as easily be a sweet and delicious type of pudding. Something like this Vanilla Risotto. People can be a little put off and afraid of making risotto . . . fearing that it is a bit too complicate or time consuming, but it really isn’t. Risotto does require constant attention however, but so long as you stay with it, and do what the recipe says, you will always be rewarded at the end with something quite silky and delicious, with just a tiny bit of bite . . . al dente . . . which is as it should be.
Vanilla Risotto
- 1 tsp Vanilla paste
- (Alternately use 1/2 a vanilla pod)
- 500 ml of full fat milk (a generous 2 cups)
- 100ml single cream (scant 1/2 cup)
- 1 1/2 TBS unsalted butter
- 175g of risotto rice (scant 3/4 cup)
- 2 TBS Orange Liqueur (Grands Marnier or Cointreau)
- 4 TBS liquid honey
- pinch ground cardamon
- pinch ground cinnamon
- 4 firm medium sized pears
- (You may need a bit of additional milk)
- a drizzle of warm honey and a dusting of cinnamon to finish
- Preheat the oven to 200*C/400*F/ gas mark 6. Place the pears into a baking dish and roast until they are tender without being mushy. This will take about 20 minutes.
- While the pears are roasting put the vanilla into a saucepan along with the milk and the cream. Heat just to the boil. Take off the heat immediately. Set aside.
- Melt the butter in a medium saucepan. Once it begins to foam add the rice. Cook, stirring to toast the rice for several minutes. Add the Orange Liqueur. Let the rice absorb it. Begin to add the heated milk/cream mixture, a small ladle full at a time, allowing the rice to absorb most of the milk before adding another ladle full until most of the milk is absorbed and the rice is slightly al dente with a creamy sauce. (You may need additional milk) This will take about 25 minutes. Add the honey into it towards the end of the cooking time, along with a pinch each of cardamon and cinnamon. Taste and adjust as necessary, adding additional honey if need be.
- Peel your pears and place one into each of four dessert dishes. Spoon the risotto around the pears. Drizzle with some warm honey and dust with a bit of cinnamon. Serve immediately.
Wheat, Buckwheat & White Rice Soup with Savoy Cabbage & Pecorino
- 200g of Riso Gallo rice, wheat and buckwheat (1 pouch)
- 1 small savoy cabbage
- 1 small bunch sage
- 2 TBS extra virgin olive oil
- 1 small white onion, peeled and chopped
- 1 garlic clove, peeled and chopped
- 40 grated Pecorino cheese (1/4 cup), or a mild cheddar (1/3 cup)
- salt and pepper to taste
- Chop the cabbage into rough cubes and rinse well under cold running water. Keep the hard stalks and core to be used in a stock.
- “Sweat” the chopped onion and garlic in a medium saucepan with the olive oil and a pinch of salt until golden. add a couple of leaves of sage to enhance the flavour.
- Add the chopped cabbage and season to taste. Let it cook on medium heat for a couple of minutes, remove the sage leaves and pour in a couple of glasses of hot water, just enough to cover the cabbage.
- Let it simmer for about 5 minutes until the cabbage is cooked and soft.
- Cook the rice, wheat and buckwheat by placing the pouch in the microwave. Tear open the bag a little and heat on high for just 90 seconds. Once ready, pour everything into the simmering soup.
- Let the grains soak the flavours of the soup for 1 minutes and serve straight away. Finish off with a few little sage leaves and abundant grated Pecorino Cheese.
Recipe by Danilo Cortellini
Red Wholegrain & Long-grain Rice Salad, with charred radicchio, red radish, walnuts & pea shoots
- 200g of Riso Gallo Red wholegrain and long grain rice, 1 pouch
- 2 long red radicchio
- 1 punnet of pea shoots to garnish
- 2 TBS extra virgin olive oil
- 20g walnuts (scant 1/4 cup)
- 10g toasted pumpkin seeds (1 TBS)
- 16 small red radish
- salt and black pepper to taste
- 100ml Balsamic vinegar (generous 1/3 cup)
- 1 garlic clove, peeled
- 2 TBS extra virgin olive oil
- a few thyme leaves
- 1 tsp honey
- pinch salt and black pepper
- First, prepare the marinade for the radicchio. Crush the garlic clove and mix all the ingredients well in a mixing bowl. Do not blend.
- Wash the radicchio and cut them in half lengthwise. Brush well with the marinade on both sides and char them over a BBQ or a very hot non-stick pan. Cook for 3 minutes per side until caramelised and remove from the heat.
- Using the same pan, quickly stir-fry the radishes. If you wish, add a little drop of the marinade to season instead of salt.
- Cook the rice by opening the pouch a little bit and placing in the microwave. Cook on high for 90 seconds. Once ready put it in a mixing bowl and dress with a drizzle of oil, a pinch of salt and pepper, the walnuts, the radishes and the pumpkin seeds.
- Plate the salad into pasta bowls and top it with the charred radicchio halves and the pea shoots. Drizzle on some extra balsamic vinegar and enjoy.
Recipe by Danilo Cortellini
Venere Rice Stuffed Avocados
- 200g Riso Gallo Venere rice, 1 pouch
- 4 ripe avocados
- fresh basil to garnish
- 1 TBS extra virgin olive oil
- 20g almonds, skinned and chopped (1/4 cup)
- 5 g toasted sesame seeds (1 tsp)
- 1 lemon
- salt and pepper to taste
- 25g Basil leaf, washed (couple handfuls)
- 20g grated Grana Padano Cheese (1/4 cup)
- 45ml extra virgin olive oil (3 TBS)
- 12g of pine nuts (1/2 ounce)
- First make the pesto. This is easy. Just put all of the ingredients into a blender or a jug , if you want to use a hand blender. Blitz them together until you have a grainy paste. Keep aside in a jar. You can store this in the refrigerator for up to 2 weeks.
- Cook the Venere rice by making a small opening in the pouch and placing it into the microwave. Cook on high for 90 seconds. When ready put it into a mixing bowl.
- Cut the avocados in half lengthwise and remove the pits. With a small knife make a few incisions into the avocado pulp just to make it easier to eat them once stuffed. If the cavities left by the pits are not wide enough for 2 spoons of rice, scoop out a bit with a spoon and put it into the bowl with the rice. Dress the rice with a drop of lemon juice, a TBS of extra virgin olive oil and a spoonful of basil pesto. Add salt and pepper to taste along with some finely grated lemon zest.
- Stuff the avocado halves with 2 spoons of rice and serve on a wooden board. Sprinkle over the chopped almonds and the sesame seeds and garnish with some fresh basil leaves.
Recipe by Danilo Cortellini
If you would like to know more about Riso Gallo and their products, do check out their homepage. There is a wealth of information there plus more recipes, etc.
Many thanks to Riso Gallo for affording me the opportunity to try their products.
Note – Although I was sent these products free of charge, I was not obligated to write a positive review in exchange.
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://theenglishkitchen.blogspot.com/2019/03/riso-gallo-risotto-rice-new-micro-rice.html
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