Risotto Recipes From The Comune di Isola della Scala

(Province of Verona, Italy)

The following three recipes were sent to The Artisan by our colleague in Italy, Sergio Agosti (ilfornaio@phoenix.it). All are recipes of Gabriele Ferron, one of the principals of Riso Vialone. The rice used in these recipes is Riso Vialone, a rice which as far as we know can only be obtained at the Ultra Lucca Delicatessen in Oakland, California. The address of Ultra Lucca can be found in the "RESOURCES" section of this site.

We have quite a few more, and will post them from time to time. Bon appetito!


(The Rice of Isola della Scala)


4 Tbl Butter - unsalted
1   Sprig fresh rosemary
3 Oz. Pork Loin
3 Oz. Veal Loin
2 Cups Rice - Vialone if possible
4 Cups Vegetable or beef broth
4 Tbl Parmesan cheese - grated
1   Pinch cinnamon


Put the butter in a medium frying pan, and add the rosemary sprig. Meanwhile cut the pork and veal into small pieces, and add it to the pan with the rosemary. SautÚ gently for about 5 minutes. Remove the rosemary and add salt and pepper to taste. Set aside covered.

In another pan bring the vegetable (or beef) broth to a boil, and add the rice. Bring the rice back to a boil. Place a clean dish towel over the pot (The towel should be just large enough to cover the top of the pot.) Place the cover over the towel. The reason for the towel is to absorb some of the water as the rice boils. Simmer for 15 minutes.

When the water has been completely absorbed, add the chopped meats. Stir gently and remove from the heat. Add the cheese and the cinnamon, stirring gently throughout this process. Allow the risotto to rest for a few minutes, then serve.


(Rice with Gorgonzola cheese and Spinach)


2 Cups Rice - Vialone if possible
1/2 Lb. Gorgonzola Cheese
1 Lb. Spinach
2 Tbl Extra Virgin olive oil
3 1/2 Cups Vegetable broth
1/4   Onion
1   Garlic clove


Chop the garlic very fine. Slice the onion. Wash and chop the spinach.

Add the onion and garlic to the olive oil and sautÚ for a couple of minutes. Add the spinach. Add the salt, pepper and the rice. Toast all together for 2-3 minutes, then add 1/2 the broth. Boil until this is absorbed, then add the rest of the broth, lower the heat. In toto, the rice should cook for 15-20 minutes. Once the liquid is absorbed, add the gorgonzola cheese. Stir gently while the cheese melts. Serve.


(Rice with Pumpkin)

Note that a zucca is not a pumpkin like the jack-o-lanterns used at Halloween in the United States. The best type of squash to use for this recipe is a hard winter squash, more often than not one which is a bright orange inside.


2 Cups Rice - Vialone preferred
1 Med. Onion
2   Garlic cloves
2 Tbl. Extra Virgin olive oil
1 Cup Red wine - dry
1 Med. Squash (pumpkin)
1 Tsp. Butter
4 Cups Vegetable stock
1/2 Cup Parmesan -grated
1/4 Cup Italian parsley - chopped


Cut the Zucca in half, and clean out the seeds. Place in a pot large enough to hold it,and boil until tender, but not mushy. Let cool, peel and cut into 1/4 inch pieces.

Bring the stock to a gentle boil. Meanwhile chop the garlic and onion fine and add to a saucepan with the olive oil. SautÚ until both are golden colored. Add salt, pepper and the red wine. Add the rice, and cook for 2-3 minutes, stirring all of the time. Add the boiling stock to the rice and cover. After about 15 minutes, the rice should have absorbed all of the liquid.

 After this time add the zucca and butter, chopped parsley and Parmesan cheese. Stir gently over low heat for 2-3 minutes to let the cheese melt. Should the rice seem dry add another tablespoon of butter, or three to four tablespoons of stock or water. Serve .

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Last updated on: 06/03/99 12:51:49 AM