Ingredients for 4 people

240 gr Riso Flora Classico
300 ml vegetable broth
1 glass of white wine
10-12 boiled chestnuts
200 gr chiodini mushrooms
1 onion
50 gr butter
Parmigiano cheese
Oil and thyme to taste

Ingredients for 4 people

240 gr Riso Flora Classico

250 gr Asparagus

300 ml Vegetable Broth

4 Eggs

1 Onion

1 Glass of White Wine

Oil

50 gr Butter

Parmigiano cheese

Black pepper grains

Ingredients for 4 people

240 gr Riso Flora Classico
300 ml broth
1 onion
2 oranges
12 big prawns
1 glass of white wine
50 gr butter
Oil
Parmigiano Cheese
3 o 4 mint leaves

Ingredients for a 26cm springform cake tin

 

FOR SHORTCRUST PASTRY:

185 gr butter

135 gr sugar

3 egg yolks

300 gr all-purpose flour

a pinch of salt

 

FOR THE FILLING:

130 gr Riso Flora Classico

40 g butter

50 gr milk

1 organic lemon zest

1 organic orange zest

400 gr fresh ricotta cheese

280 gr sugar

2 medium whole eggs

2 egg yolks

a pinch of ground cinnamon

 

FOR PIE DECORATION:

1 handful powdered sugar for dusting

Ingredients for 4 people

250gr Riso Flora Bell’Insalata

2 lemons

100gr garden baby peas

a knob of butter to cook rice

butter to grease the moulds

70gr parmigiano cheese

Edible flowers

Salt and Pepper

Ingredients for 3/4 people

 

300 gr Flora Bell’Insalata
20/25 mozzarella pearls
150 gr cherry tomatoes
Some basil leaves
Oil and salt
Taggiasca olives
Pine nuts

Ingredients for 4 people:

350 gr Flora Riso Classico
70 gr butter
1 onion
broth
500 gr asparagus
300 grams of burrata
4 boiled eggs
grated cheese

Ingredients for 4 people:

200 gr of Flora Riso Classico
100 gr of diced ham
100 gr peas
30 gr butter
70 gr parmesan
1 egg
bread crumbs
oil to fry

Ingredients for 4 people

150 g Chocolate

1 litre milk

230 g Flora Riso Originario

2 tablespoons sugar

1 stick 1/2 cinnamon

powder cinnamon to garnish

Ingredients for 4 people

100 g Flora Riso Classico
seed oil for frying
salt
sauces

Ingredients for 4 people

80 g Flora Riso Classico

500 ml milk

20 chopped almonds

20 g sugar

250 ml fresh cream

syrup cherries

a leaf of fresh mint to guarnish

Ingredients for 4 people

300 ml milk
80 g  Flora Riso Classico
80 g sugar
80 g flour
1 tablespoon baking powder
1 egg
lemon peel
20 g raisin
cinnamon
seed oil for frying
powdered sugar
berries

Ingredients for 4 people

1kg sweet potatoes

500 g  pumpkin

6/7 carrots

1 litre of vegetable broth

120 g cashewes

200 g Flora Riso Classico

fine salt

sweet paprika

basil to garnish

Ingredients for 3/4 people

320 g Riso Parboiled Bell’insalata
2 avocados
200 g smoked salmon
100 g black olives
1 lemon
Extra virgin olive oil
Salt and pepper

Ingredients for 3/4 people

300 g Riso Flora Bell’Insalata

200g speck (smoked ham)

300 g asparagus

Extra virgin olive oil

Fresh Sprouts

Salt and pepper

Ingredients for 3/4 people

300 gr. Riso Flora Gran Risotto

50 gr. Pecorino cheese

Extra virgin olive oil

50 gr. Butter

30 gr. Basil

A fistful of pine nuts

70 gr. Grated cheese

100 gr. Shrimps

Ingredients for 3/4 people

250 g Flora Parboiled GranRisotto
350 g Spinach
grated cheese
100 g “stracciatella” cheese
60 g Butter
Vegetal stock
Salt and pepper

Ingredients for 3/4 people

240 g  Parboiled Rice Bell’Insalata
1 bunch of chard
200 g Steam red lentils
½ blonde onion
Vegetal stock
Olive oil

Ingredients for 3/4 people

200 gFlora Parboiled Bell’Insalata
80 g Red azuki beans
1 onion
1 carrot
1 stem of celery
1 wedge of garlic
Laurel
Cloves
Olive oil
Rosemary branches

Ingredients for 3/4 people

3 teacups of Flora Parboiled Bell’Insalata
½ small blonde onion
A bunch of parsley
A pat of tofu
40 g Parmesan cheese
A branch of mint
Olive oil
A wedge of garlic
Salt and pepper
Breadcrumbs

Ingredients for 3/4 people

320 g Flora Parboiled Gran Risotto
4 pears (Decana quality)
100 g Taleggio cheese
2 shallots
1 glass of white wine
30 gr. Butter
2 spoons of parmesan cheese
Vegetal stock
Salt and pepper

Ingredients for 3/4 people

320 g Flora Parboiled Classico
1 whole pumpkin of about 2,3 Kg
2 spoon of olive oil
½ onion
100 g Bacon chopped in sqaures
2 stock cubes
250 g Provola cheese
Grated cheese, rosemary and pepper

Ingredients for 3/4 people

320 g Flora Parboiled Chicchi
A handful of very fresh shrimps, already shelled
1 zucchini
Pink pepper in grains
1 lemon
1 candied lemon skin
½ glass of dry white wine
Vegetal stock
1 wedge of garlic
2 spoons of olive oil
40 g butter

Ingredients for 3/4 people

320 g Riso Flora Parboiled GranRisotto
2 small apples
100 g Raschera Cheese
2 small shallots
White wine
60 g Butter
grated cheese
Vegetal stock
Salt and Pepper

Ingredients for 3/4 people

320 g Flora Parboiled Classico
1 wedge of garlic
1 leek
60 g Butter
12 shrimps
Juice from 1 lemon
Olive oil
Thyme
Salt and pepper
Fish stock

Ingredients for 3/4 people

320 g Flora Parboiled Gran Risotto
30 leaves of basil
1 shallot
1 l vegetal stock
Small red and yellow tomatoes
Olive oil
Salt and pink pepper in grains
3 spoons grated cheese
80 g Crescenza cheese

Ingredients for 3/4 people

320 g Flora Parboiled Classico
100 g Luganega sausage
1 small onion
1 l of vegetal stock
50 g butter
50 g grated cheese
1 glass of dry white wine
A bunch of rosemary branches

Ingredients for 3/4 people

320 g Flora Parboiled GranRisotto
125 g Butter
Half golden onion
Vegetal stock
White wine
grated cheese
1 bag of safran
Salt and pepper

Ingredients for 3/4 people

320 g Flora Parboiled Classico
1 l chicken stock
40 g Butter
2 onions
1 glass of white wine
3 cloves
2 apples renette quality
2 pomegranates
8 leaves of sage
Salt

Ingredients for 3/4 people

320 g Flora Parboiled Classico
2 red onions
2 slice of Taleggio cheese
1 glass of Chianti D.O.C.G.
40 g Butter
Vegetal stock
2 carrots
Celery and sage
Salt and black pepper
Juniper berries
Cloves
Pumpkin seeds

Ingredients for 3/4 people

320 g Flora Parboiled Classico
1 red cabbage
1 glass of dry white wine
150 g Fontina cheese
Thyme
Olive oil
Salt and pepper
Vegetal stock

Ingredients for 3/4 people

320 g Riso Flora Classico Parboiled
100 g Fresh spinach
500 g Cherry tomatoes
250 g Small mozzarellas
Fresh basil
Olive oil
Chard
Salt and pepper