Recipes for Risoni

with Organic pasta made with BROAD BEANS
and whole grain Carnaroli rice


Linea RISONI

Recipes using Organic pasta made with BROAD BEANS and whole grain Carnaroli rice

Cold rice salad of extruded broad beans with asparagus, green beans, artichokes and speck

Time of preparation: n.d. | Difficulty:

Gluten Free

Ingredients for 4 people

  • 250 g Organic Risoni made with broad beans and whole grain Carnaroli rice of Pastificio Fiorentino
  • 50 g Speck a sticks
  • 12 asparagus
  • 10 green beans
  • 4 small and tender artichokes
  • 10 chives
  • 1 sprig of mint (about 10 leaves)
  • ½ lime (grated zest and juice)
  • 1 small clove of garlic
  • extra virgin olive oil
  • salt
  • black pepper

Preparation:

Boil the rice beans for about 5 minutes, so that they are still very al dente. Drain and pass them under cold running water to stop cooking and wash them of excess starch and then leave them to drain. Clean the green beans, wash them and blanch them for about 5 minutes. They should still remain crunchy. Drain them and put them in a salad bowl with water and ice to keep them green. Also clean the asparagus by removing the woody part and peel them with the potato peeler, from the tip down, obviously this excluded. Divide them in half and blanch the part with the stem only for about 3 minutes, and the part with the tip for just one minute. Also put the blanched asparagus in water and ice for about 10 minutes. Remove both the green beans and the asparagus from the water and ice and place them on a cloth. Clean the artichokes by removing the outer leaves. First cut them in half and then into slices of about ½ cm and put them in a bowl of water where you have previously squeezed a lemon wedge. This precaution prevents the artichokes from turning black. Put a pan over the heat over medium heat, add a drizzle of oil, the clove of garlic and as soon as it starts to sizzle, add the drained artichokes and the sprig of mint. Season with salt and pepper and cook until al dente, stirring often. Cook for about 5-10 minutes, making sure that they remain crunchy. Take the green beans, and the asparagus stems and cut them into pieces of about 1 cm. Instead, leave the asparagus tips about 2 cm long and set them aside. Gather in a salad bowl almost all the cold artichokes, from which you have removed the garlic and the sprig of mint, the green beans, the asparagus stems, the chives cut into small pieces, the mint that you have chopped by hand, the grated lime zest and the juice you have squeezed and finally the speck. Season with salt, oil and pepper, and mix again. Also add the rice, stir again and then leave to flavor for another 10 minutes. Then serve and decorate the plates with the asparagus tips, other hand-chopped mint leaves and the other slices of artichoke that you had left aside before seasoning everything.




RISONI

Recipes using Organic pasta made with BROAD BEANS and whole grain Carnaroli rice

Broad Bean Risoni with pear, taleggio and walnuts

Time of preparation: n.d. | Difficulty:

Gluten Free

Ingredients for 4 people

  • 250 g Organic Risoni made with broad beans and whole grain Carnaroli rice of Pastificio Fiorentino
  • 1½ Conference pears
  • 150 g Taleggio
  • 50 ml dry white wine
  • 40 g walnut kernels
  • 6 sprigs of thyme
  • 1 shallot
  • 2 cups of vegetable stock
  • Grana Padano, grated
  • Extra virgin olive oil
  • Salt
  • Pepper

Preparation:

First chop the walnuts coarsely and set them aside. Then brown the finely chopped shallot in a frying pan with a little oil and add the peeled, cored and chopped pear. Stir well and cook for 10 minutes. In another frying pan, dry-toast the risoni for 3 minutes. Add the risoni to the pan with the shallot and pear and deglaze with the wine. Cook the risoni in the same way as a risotto, adding a ladleful of hot stock from time to time to ensure it it always just covered. A couple of minutes from the end of the cooking time, i.e. after 5 minutes after the risoni have been added to the pan with the pear, add the taleggio cut into chunks. Also add two sprigs of chopped thyme. Stir constantly until it melts. When the risoni are cooked, remove the pan from the heat and add the grated cheese. Stir until creamy, then leave to rest for two minutes. Serve the risoni and garnish with the chopped walnuts, a sprig of thyme and a few slices of pear.




RISONI

Recipes using Organic pasta made with BROAD BEANS and whole grain Carnaroli rice

Broad Bean Risoni with radicchio, leeks and hazelnuts

Time of preparation: n.d. | Difficulty:

Gluten Free

Ingredients for 4 people

  • 250 g Organic Risoni made with broad beans and whole grain Carnaroli rice of Pastificio Fiorentino
  • 2 leeks
  • 1 head of radicchio
  • 80 g Taleggio
  • 10 hazelnuts
  • 1 cup of vegetable stock
  • 1 tbsp. chopped onion
  • Extra virgin olive oil
  • Salt
  • Black pepper

Preparation:

Wash and thinly slice the leeks. Cook over a low heat in two tbsp. of extra virgin olive oil, stirring frequently. Add salt and pepper to taste and cover with the vegetable stock, then simmer for about 30 minutes Once cooked, add the finely chopped taleggio and purée with a hand-held blender. In another frying pan put a little extra virgin olive oil and the chopped onion and brown over a low flame. Then add the radicchio, washed and cut into strips. Cook for about 10 minutes, adding a few tablespoons of vegetable stock if necessary. It should remain crunchy. Season with salt and pepper. In the meantime toast the risoni in a little oil then add the creamed leek and taleggio and the vegetable stock and cook like a normal risotto, adding more vegetable stock as necessary. While the risoni are cooking, toast the hazelnuts in a non-stick frying pan and once ready chop them coarsely. When the risoni are cooked, after about 10 minutes, add half of the previously cooked radicchio. Serve the risoni with the remaining radicchio and toasted hazelnuts.




RISONI

Recipes using Organic pasta made with BROAD BEANS and whole grain Carnaroli rice

Broad Bean Risoni with peas

Time of preparation: n.d. | Difficulty:

Gluten Free

Ingredients for 4 people

  • 250 g Organic Risoni made with broad beans and whole grain Carnaroli rice of Pastificio Fiorentino
  • 1 kg fresh peas in their pods, or 400g of tinned or frozen peas
  • 1 l vegetable stock
  • 50 g pancetta
  • 40 g Grana Padano, grated
  • 30 fresh parsley
  • 15 g butter
  • 3 tbsp. extra virgin olive oil
  • 1 onion
  • Black pepper
  • Salt

Preparation:

Shell the peas, rinse well and place in a bowl. Heat the previously prepared vegetable stock, wash and chop the parsley and dice the pancetta. Sauté the chopped onion in two tablespoons of oil in a saucepan over a low heat for about ten minutes. Add the pancetta, fry and add the chopped parsley. After a couple of minutes, add the peas and a tablespoon of oil, then add the stock and stir, cooking for 5 minutes. As soon as the stock comes to the boil, add the risoni, salt and cook for about 10 minutes, stirring frequently. Just before the end of the cooking time, add the butter, the grated cheese, the pepper, and more parsley, according to taste. Now stir well until creamy and serve hot.
Tip
In the traditional recipe for 'risi e bisi' (literally, rice and peas), the pods are added to the stock to give the dish even more flavour: once you have shelled the peas, wash the pods under running water, add to the stock and cook for about an hour from the moment they come to the boil. Once cooked, purée the pods in the stock with a hand-held blender. Pour the purée into a bowl, pass it through a sieve and keep warm. Use this stock to cook the risoni.




RISONI

Recipes using Organic pasta made with BROAD BEANS and whole grain Carnaroli rice

Broad Bean Risoni with beer and speck

Time of preparation: n.d. | Difficulty:

Gluten Free

Ingredients for 4 people

  • 250 g Organic Risoni made with broad beans and whole grain Carnaroli rice of Pastificio Fiorentino
  • 330 ml red beer
  • 1 l vegetable stock
  • 150 g speck
  • 100 g of cow’s milk ricotta
  • 2 tbsp. extra virgin olive oil
  • 1 small onion
  • 2 tbsp. chopped parsley
  • Black pepper
  • Salt

Preparation:

Start by peeling the white onion, then chop it finely and set it aside. Wash and finely chop the parsley. Now take the slice of speck and cut it into very small cubes. In a frying pan, put the chopped onion in the extra virgin olive oil and sweat for at least 10 minutes, until soft. Then add the diced speck and stir with a spoon to let the flavours mingle. Sauté the speck for a few minutes, then remove a spoonful of cubes and keep them aside (they will be used to garnish the finished dish). Add the risoni and toast for 2 minutes, then add the red beer a little at a time and allow the risoni to absorb the beer before adding more. When all the beer has been absorbed, pour in a ladleful of stock and continue cooking, taking care to add a little stock at a time if necessary so that the risoni do not dry out too much. When the risoni are al dente, remove from the heat and add the ricotta, stirring until it dissolves: it should give a creamy consistency. Serve piping hot, sprinkled with chopped parsley and the diced speck that you have previously set aside.
Tip
The ricotta can be replaced with soft cheese. The choice of cheese you add to the risotto is a matter of opinion, but it is important to choose a very delicate cheese such as stracchino, robiola, crescenza or mascarpone.




RISONI

Recipes using Organic pasta made with BROAD BEANS and whole grain Carnaroli rice

Broad Bean Risoni with pumpkin and artichokes

Time of preparation: n.d. | Difficulty:

Gluten Free

Ingredients for 4 people

  • 250 g Organic Risoni made with broad beans and whole grain Carnaroli rice of Pastificio Fiorentino
  • 3 artichokes
  • 200 pumpkin flesh
  • 1 l vegetable stock
  • 15 g butter
  • 2 tbsp. extra virgin olive oil
  • 30 g Grana Padano, grated
  • Black pepper
  • Salt

Preparation:

Put two tablespoons of extra virgin olive oil in a pan, add the raw pumpkin cut into small pieces, add salt to taste and moisten with a little water. Then leave to simmer for 20 minutes. Clean the artichokes by removing the outer leaves, leaving only the most tender part. Place them in water and lemon juice for a few minutes to prevent them from turning black. Cut the artichokes into small wedges, then add them to the pumpkin, add the cup of vegetable stock and continue to simmer on a low heat for a further 15 minutes. If necessary, mash the pumpkin with a fork. Add the risoni, stirring carefully, and season with salt and pepper. Continue cooking, adding the hot stock gradually, as with a normal risotto. Just before it is ready, after 10 minutes, stir in the butter and grated cheese..
Tip
For an extra touch, arrange a few slices of fried artichokes in the centre of each plate and a drizzle of crude extra virgin olive oil. You can prepare these while the risoni are cooking: heat some peanut oil in a small frying pan and fry a quarter of the artichoke hearts, which you have cut into thin slices, until they are golden brown. Place them on absorbent paper and season with a pinch of salt.



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