RISOTTI ingl.indd - Consorzio di Tutela della IGP Riso Nano Vialone

Consorzio di Tutela della I.G.P.
Riso Nano Vialone Veronese
Risotto col “Pessin”
(Risotto with tiny fish)
Preparation
Boil the water with salt in a large saucepan, add the rice and cook for about 10 minutes, remove
from heat, stir and cover the rice with a dishcloth and the lid on top.
After 15 minutes the rice is ready for the seasoning to be added: add knob of butter, a little of the
oil used to fry the tiny fish and Parmesan cheese and nutmeg if required. Once the rice has been
stirred well, it should be served on a hot plate on top of the crunchy fried fish.
Ingredients (4 people)
•
400 g of Nano Vialone Veronese IGP Rice
•
1 ½ lt water
•
sea salt
•
a knob of butter
•
tiny fried fish
•
Parmesan cheese
•
cinnamon (to taste)
Accompanying wine
PROSECCO TREVIGIANO
www.risovialonenanoveronese.it