Baked supplì, crisp outside and stringy inside
Baked Roman supplì with tomato rice and a mozzarella heart: a golden crunchy crust and a filling that stretches, with no deep frying at all.
Archivio
Rice
Risotto al salto, the crisp rice cake made from leftovers
Milanese risotto al salto: leftover saffron risotto pressed into a pan and fried until it forms a golden crisp crust, while the centre stays soft and dense.
Saffron risotto, the creamy risotto alla milanese
Milanese saffron risotto: al dente grains, a deep golden colour and a butter and parmesan mantecatura that makes it creamy and flowing on the plate.
Baked aubergines stuffed with rice, a summer one-dish meal
Aubergines filled with half-cooked rice, their own chopped flesh, cherry tomatoes and parmesan: the rice finishes cooking inside the shells and soaks up all the flavour.
Seafood paella, the Spanish rice with shellfish
Seafood paella with bomba rice, king prawns, mussels, squid and saffron, cooked in fish stock until the socarrat forms. The great Spanish one-dish meal to share.
Creamy Mushroom Risotto, Perfectly Mantecato
Creamy mushroom risotto with Carnaroli rice, sautéed mixed mushrooms, and a final stir of butter and parmesan: a comforting first course.
Roman baked rice-stuffed tomatoes
Roman rice-stuffed tomatoes: the raw rice cooks in the oven inside the tomatoes, soaking up their juice, with potatoes all around. A summer dish, even better cold.
Creamy lemon and thyme risotto
Lemon and thyme risotto: a creamy, fragrant and light first course with Carnaroli rice, lemon zest and a Parmigiano finish.
Rice Salad with Tuna and Green Beans — a Proper Summer Lunch
A hearty rice salad with tuna, green beans and black olives: fresh, well-balanced and ready in under 35 minutes, perfect for meal prep or a summer lunch on the go.