Quick Recipes
Rice and risotto dishes to cook quicky and easily.
RISO GALLO VENERE RICE SALAD WITH COURGETTE PESTO, ALMOND AND SHAVED RICOTTA
What you need
- [ ] 260g of Riso Gallo Venere rice
- [ ] 1 green courgette
- [ ] Fresh herbs to garnish basil and rocket salad
- [ ] 1 tbsp of extra virgin olive oil
- [ ] 20g of almond skinned and chopped
- [ ] 20g of hard ricotta
- [ ] Salt and pepper to taste
FOR THE PESTO
- [ ] 2 green courgettes
- [ ] 20g of grated Grana Padano cheese
- [ ] 50ml of extra virgin olive oil
- [ ] 10g of almond skinned
- [ ] 5g of fresh basil picked and washed
- [ ] 5g of fresh mint
- [ ] picked and washed optional
- [ ] Salt and pepper to taste
Proposed by: Danilo Cortellini
How to prepare:
First and foremost prepare the pesto. Shred the courgette with a grater, season with salt and leave it to drain for at least 1 hour over a sieve.
Once the excess water is gone, put the shredded courgette in a food processor with all the other ingredients. Make sure you “pulse” the courgettes as you want to have a grainy paste with consistency and not a too lose pesto.
Once at the right texture – keep aside in a jar. You can store the pesto in the fridge for a couple of days to use in a variety of other dishes, such as pasta.
Cook the Venere rice in salted boiling water for about 16 minutes and drain while still a little al dente. Cool the rice down under running water.
Cut the remaining courgette into a fine julienne and season with salt. Pat the courgette dry and mix together with the rice in a large bowl.
Now dress the Venere salad with the courgette pesto and add a drizzle of extra virgin olive oil. Mix well and plate in large bowls. Top the salad with chopped almonds, fresh basil, rocket leaves and some shaved ricotta.
