13 Best Rated
Dishes with Riso Nano Vialone Veronese

Risotto alla trevigiana is a traditional dish hailing from Treviso. It's prepared with thinly cut local radicchio, oil, rice, onions, sparkling wine, and stock. The radicchio is sautéed in olive oil with onions, then the rice is added with the wine and stock until the risotto is done. Before serving, it's usually enriched with a knob of butter and a sprinkle of grated Parmigiano-Reggiano. In the Veneto region, risotto is typically served all'onda, meaning with waves, referring to the fact that it should be slightly more on the thinner, liquid side. Serve the dish with a glass of prosecco.Expand

Widely considered to be one of Rome's best street foods, these breaded, deep-fried rice croquettes are in fact quite similar to the Sicilian arancini, but unlike which, Roman supplì are traditionally filled with mozzarella, and the rice is pre-simmered in a tomato-based meat sauce. In Rome, they are popularly known as supplì al telefono, taking their name from an Italianization of the French word for surprise and the long strings of molten cheese that resemble a telephone cord — the surprise that is revealed when you break one of these crispy rice balls open. However, these delectable rice fritters hail back to a time long before the telephone — the name apparently originated during the Napoleonic occupation of Italy in the late 18th century, while the first written mention of supplì was found on the menu of Rome's Trattoria della Lepre from 1874. Back then, they were filled with provatura Romana cheese, chicken giblets, or mincemeat, and were supposedly the favorite afternoon snack of James Joyce, who lived in Rome at the time. Even today, the Roman supplì remains an unmissable crunchy treat for anyone visiting Italy's capitale. They are served in numerous friggitorias - street eateries that serve fried snacks known as fritti, but they have also become a classic antipasto, and are featured on pizzeria and trattoria menus all over town.Expand

Risotto Amarone is a traditional Veronese dish made with two key ingredients – Vialone Nano rice and Amarone red wine. Besides those two, the risotto is made with onions, broth, olive oil, butter, salt, and pepper. Although there are just a few ingredients used in the dish, they are all of excellent quality. Before serving, it is recommended to let the risotto sit for a few minutes, and when served, it is typically topped with grated Parmigiano-Reggiano.Expand

Riso e patate is a traditional risotto that's enjoyed throughout the country and has numerous variations. The risotto is often made with a combination of rice such as Vialone Nano, potatoes, pancetta or lardo di Colonnata, onions, rosemary, olive oil, stock, butter, and grated Parmigiano-Reggiano. The lardo or pancetta is thinly sliced and sautéed in olive oil with chopped onions, rosemary, and diced potatoes. After a few minutes, the rice is added to the pot with a ladleful of stock, and the risotto is then cooked according to the classic method of preparation. Once removed from the heat, the butter and grated cheese are mixed into the risotto, stirred, and left to stand for a few minutes before serving. This comforting risotto is especially popular when it's cold outside.Expand

Risotto alla Fontina is a traditional risotto variety originating from the Aosta Valley. The dish is usually made with a combination of risotto rice, onions, garlic, butter, Fontina cheese, white wine, chicken stock, salt, and pepper. The onions and garlic are sautéed in butter, and then mixed with the rice and white wine. Hot stock is gradually poured over the mixture while continuously stirring. Once the rice is half-cooked, the cheese is stirred in and the risotto is seasoned with salt and pepper and cooked until creamy. Butter is stirred in near the end of cooking, and the risotto is served immediately, while still warm.Expand

Risotto al Teroldego is a traditional dish originating from Trento. The risotto is usually made with a combination of rice (carnaroli or vialone nano), the full-bodied Teroldego wine with fruity notes, onions, vegetable stock, extra-virgin olive oil, butter, salt, and black pepper. Once prepared, the risotto is seasoned with salt and pepper and a bit of butter is mixed into the dish. If desired, chopped fresh parsley and grated Parmigiano-Reggiano can be added for extra flavor. The risotto should have an intense flavor and a slightly bitter aftertaste. It's usually made during autumn and winter.Expand

Risotto con le trote is a traditional type of risotto originating from Veneto. The risotto is usually made with a combination of rice (preferably vialone nano), white wine, fresh trout, garlic, butter, olive oil, parsley, bay leaves, peppercorns, cinnamon, cloves, nutmeg, ginger, allspice, and salt. The trout is poached in water with bay leaves, parsley, and spices. The trout is removed, skinned, and filleted, while the stock is strained back into a pan and brought to a boil. The garlic is sautéed in butter and oil, and the rice is toasted in the same pan. The mixture is covered with wine and stock, and it's then cooked until the liquid is absorbed. After some time, the fish fillets are stirred in, and once the rice becomes tender, a bit of butter is stirred into the risotto. Risotto con le trote is garnished with chopped parsley and served immediately, ideally with a glass of chilled Soave on the side.Expand

Riso e salvia is a traditional dish originating from Lombardy. It’s usually made with a combination of short-grain rice (Arborio, Carnaroli, or Vialone Nano), butter, sage, salt, scallions, and grated Grana Padano or Parmigiano-Reggiano cheese. The sage leaves are sautéed in butter, and the rice is then added with the water and salt to simmer until creamy and al dente. The scallions are finely chopped and added to the pan near the end of cooking with pieces of butter and grated cheese. The dish is spooned into warm bowls, and it’s served immediately, either on its own or as an accompaniment to grilled fish or meat dishes.Expand

Risotto all'uovo is a traditional type of risotto made with eggs. Other ingredients usually include risotto rice, chicken stock, Parmigiano-Reggiano cheese, butter, salt, and pepper, although there are many variations on the dish. Unlike most risottos, the rice in risotto all'uovo isn't toasted with the butter and onions at the beginning. The rice is simmered in stock until just tender and al dente. The egg mixture (beaten eggs, cheese, salt, and pepper) is added to the rice and the risotto is cooked until the rice is tender and the eggs are cooked. The hot risotto is served in buttered bowls and served immediately.Expand

Risotto all’Isolana is a rice dish from Isola della Scala in the Veneto region of Italy, defined by the use of local rice (Riso Nano Vialone Veronese) cooked with pork and beef, or poultry components and finished to a soft, cohesive texture typical of the lower Veronese plain. The dish developed in an area shaped by extensive rice cultivation made possible by irrigation works introduced from the late Middle Ages onward, where rice became a central staple for rural households and where cooking methods favored ingredients available from mixed farming rather than coastal products, leading to a preparation that reflects inland agricultural life rather than maritime influence. Preparation begins with a soffritto of onion gently cooked in fat, followed by the addition of minced or finely chopped meat that is browned lightly before rice from the surrounding paddies is added and stirred to coat the grains, with hot broth incorporated gradually until the rice is fully cooked and releases enough starch to bind the dish, and the risotto is finished with grated cheese and sometimes a small amount of butter depending on household practice. It is served hot as a main course, commonly prepared for communal meals and local events in Isola della Scala, eaten with a spoon rather than shaped or layered, and it is typically paired with still water or light red or white wines from the Verona area such as Bardolino or Soave, whose moderate structure complements the richness of the rice and meat without overwhelming it.Expand