Vialone Nano Rice
Mainly used today in the north-east of Italy for the preparation of typical dishes, Vialone Nano rice is linked to the ancient gastronomic tradition of the Veneto region and the area of Mantua. Therefore it best enhances the traditional tastes of those regions, making the simple ingredients of those lands – such as pumpkins, snails and game – the ideal dressing for the most diverse recipes. The stocky grains of Vialone Nano rice absorb the dressing excellently and hold their shape enviably during cooking, all of which makes this rice suitable for several uses and combinations. Especially suitable for risottos.
Modified atmosphere packaging
Our recipes: Rice with courgettes and sausage
Ingredients: 350g Vialone Nano rice, olive oil, 4 small courgettes, 200g sausage, one small white onion, half glass of dry white wine, vegetable stock, one garlic clove, a pinch of Cayenne pepper
Clean the courgettes and cut them into thin slices. In a pan, brown the crushed onion in little oil. Wait for the garlic to get golden brown, then remove it from the pan and add the sausage chopped into small pieces. Cook for few minutes, then add the courgettes, add little salt and Cayenne pepper at taste. Keep cooking for further 5/6 minutes adding little water, only if necessary (courgettes must not overcook). Keep warm.
In a large pan, brown the onion in few butter, add the rice and toast for a couple of minutes. Pour in the wine and let it evaporate. Keep cooking gradually adding the hot stock.
After 10 minutes, add the courgettes and sausage prepared before. Keep cooking for approximately 5 minutes. Turn the burner off and then add the Grana Padano cheese and a sprinkle of freshly-ground pepper. Gently mix and then serve.