Campo dell'Oste rice table by chef Antonio Consonni of the 'Cenacolo dei Pittori' restaurant. Find out here how to make this delicious and original recipe.
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Recipe categories
Difficulty
Preparation time
30 minutes
Cooking time
18minutes
Nutrition table
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Ingredients
Name
Carnaroli rice
Value
280 g
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Onion
Value
1 clove
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Butter
Value
2 walnuts
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Stracchino cheese
Value
100 g
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Steamed beetroot
Value
1
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Raspberries
Value
4/5
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Parsley
Value
1 fist
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Black garlic cloves
Value
2
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Pumpkin
Value
100 g
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White wine
Value
1/2 glass
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Parmesan cheese
Value
100 g
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Vegetable broth
Value
to taste
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Evo Oil
Value
to taste
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Preparation steps:
Preparation steps template
Short
Preparation steps
Description
Dry the beetroot, pumpkin and raspberries in a dryer and create powders in the blender.
Description
Blanch the parsley leaves and cool them in cold water, then make an emulsion with oil, salt and a drop of water.
Description
Then create an emulsion with black garlic, oil, salt and a drop of water.
Description
Melt the butter in a saucepan, lightly toast the onion and then add the rice.
Description
At this point, deglaze with white wine, add the broth, salt and cook to taste, add the diced stracchino and Parmesan cheese and mix well.
Description
Once ready, spread the rice on a hot plate and finish by adding the powders and emulsions as desired to create a colour palette.
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Ingredients for 4 people: