Risotto With Blueberries


Ingredients for 4 people:

  • 150 gr blueberries
  • fresh chives
  • vegetable broth
  • fruity red wine (half glass)
  • extra virgin olive oil


Heat 3 tablespoons of oil with the chives in a saucepan up. Add the rice, stirring constantly to prevent it from sticking. Add the wine and let it evaporate over a high flame.Cook the rice, gradually adding the hot broth. In the meantime, chop the blueberries in a mixer, keeping some to garnish the risotto.

A few minutes before removing the rice from the heat, add the blueberries and finish cooking. Decorate with blueberries and a few strands of chives.

Risotto with asparagus


Ingredients for 4 people:

  • 500 gr asparagus
  • 70 gr butter
  • half onion
  • grated parmesan cheese
  • chopped parsley
  • vegetable broth


Steam the asparagus for about 10 minutes, cut the tips. In a saucepan, sauté the onion with the rest of the asparagus, cut into slices with butter, and 2 spoons of extra virgin olive oil, blend the mixture.Add the rice and toast it.

Cook for 12/15 minutes, adding the vegetable broth. Turn off the heat and add the asparagus tips, the Parmesan cheese and a sprinkling of chopped fresh parsley. Perfect on Easter day!

Pumpkin risotto


Ingredients for 4 people:

  • 600 gr pumpkin
  • 100 gr amaretti
  • salt and nutmeg
  • sage


Toast the rice in a saucepan. Meanwhile, clean the pumpkin, cut it into cubes and place it in a large pan. Leave the pumpkin browning for a few minutes, taking care to mix it so that it does not stick. If you like it, add some butter and sage herb. Then, gradually add some hot water until the pumpkin is cooked (about 20 minutes). Once the pumpkin is tender and creamy, add it to the rice.

Finally, add salt and nutmeg and mix everything to make the flavors blend. Leave to set for a few minutes. Then, serve and garnish by crumbling the amaretti on top.

Risotto with red radicchio

Ingredients for 4 people:

  • 3 clumps of red radicchio 
  • 1 onion
  • vegetable broth or just hot water
  • a few nuts of taleggio chees
  • a knob of butter
  • a pinch of salt
  • parmesan cheese
  • dry white wine (half glass)


Chop the onion in little pieces and brown it with the butter. Add the washed and cut radicchio. When it is well cooked, blend the mixture. Then, add the rice and sprinkle with the white wine, raise the heat and mix everything.

Finally, add the broth or water continuously until completely cooked (about 12 minutes). Turn off the heat and add a sprinkling of Parmesan cheese and a few nuts of taleggio.

Risotto with sausage and porcini mushrooms


Ingredients for 4 people:

  • Large and white dried porcini mushrooms
  • pork sausage
  • extra virgin olive oil
  • 1 onion
  • white wine (half glass)
  • Beef broth (made also with potato, carrot and onion) or just hot water
  • parmesan cheese


In a small pan, place the porcini mushrooms with hot water and bring them to a boil for a few minutes. In the pan of the risotto, sauté the onion with a bit of extra virgin olive oil. In the meantime, remove the casing from the sausage and add it in small pieces. Cook very well, then add the porcini mushrooms and the rice. Gently mix and add the white wine by raising the heat and let it evaporate.

Finally, add the meat broth or the hot water of the porcini mushrooms, always a little at a time, stirring for about 12 minutes until cooked. Turn off the heat and add some grated Parmesan.

Sicilian arancini with meat sauce


Ingredients for 8/10 pieces:

For the rice

  • 1 sachet of saffron
  • vegetable broth

For the stuffing

  • 150 gr ground meat
  • 75 gr peas
  • 150 gr tomato sauce and 1 teaspoon of tomato paste
  • 100 gr diced provolone
  • 1/2 onion and 1/2 carrot 
  • extra virgin olive oil, salt and pepper

For the breading

  • 100 gr flour 00
  • 150 ml water
  • breadcrumbs
  • seed oil for frying


Cook the rice in the vegetable broth and when cooked, add the saffron. Once ready, spread the rice on a large surface and let it cool. In the meantime, in a pan with a drizzle of oil, fry the chopped carrot, onion and celery. Then, add the ground meat and brown. Finally, add the peas, together with the tomato puree and paste. Add salt and pepper and cook for about 10 minutes. With wet hands, take a large handful of rice, spread it on the palm and place a little ragù and a couple of provolone cubes in the center. Then, wrap the filling with rice, compacting well and giving the classic rounded shape. Repeat this step until the ingredients are finished.

Finally, in a large pan pour plenty of oil and wait for it to heat up to the right point. Meanwhile, you need to prepare the batter, putting the water, a pinch of salt and the flour in a bowl little by little. Then, bread the arancini one by one, putting them first in the batter and then in the breadcrumbs and then fry them until they are golden brown.

Uramaki salmon and avocado

Ingredients for 8 servings:

  • 1 nori seaweed (19 x 21 cm)
  • 20 gr avocado maturo
  • 140 gr salmon for sushi
  • rice vinegar
  • sesame seeds


Cook the rice. In the meantime, wrap the bamboo mat with cling film and spread it out on a flat surface. Centrally, place half a sheet of nori seaweed with the shiniest part in contact with the mat. Once the rice is cooked, add a teaspoon of rice vinegar, mix and let it cool. Then, with your hands moistened with water and rice vinegar, spread the rice evenly over the nori seaweed. Then sprinkle the sesame seeds over the rice. Gently lift and turn the seaweed over. Cut the avocado and salmon into sticks and place them one after the other so as to fill the entire length of the seaweed. With both hands roll up the mat to form the roll.

Transfer the roll to a cutting board and divide it into 8 equal parts with a knife moistened with water. The uramaki are ready to be served!

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