Nano

Vialone Nano rice (about 100 grams) • white onion • turmeric powder • Extra-virgin olive oil, • Salt, • chamomile broth (1 liter) • rice flour (about 20 grams) • Juice of half a lemon plus zest • Black pepper,

Arborio or Vialone Nano rice (about 500 grams) • saffron • olive oil (about 30 grams) • water (about 1.2 liters) • aged provolone or caciocavallo cheese, grated (about 100 grams) • For the meat ragù filling: • ground pork (about 100 grams) • tomato purée (about 200 ml) • peas (about 90 grams) • aged provolone or caciocavallo cheese, diced (about 50 grams) • red wine (about 15 ml) • To taste: 1/2 onion, salt, pepper •

porcini mushrooms • Vialone Nano rice (about 250 grams) • hot vegetable broth (about 1.5 liters), kept simmering • Salt and pepper, to taste • extra-virgin olive oil • heaping tablespoons grated Parmesan cheese • dry white wine (about 60 ml) • butter • small onion or 1 fresh scallion • sprigs of parsley

asparagus or wild asparagus • Carnaroli or Vialone Nano rice (about 300 grams) • dry white wine (60 ml) • extra-virgin olive oil • Gorgonzola cheese, to taste • water (2 liters) • carrots • onion • celery stalks • zucchini • potato • parsley stems •

mushrooms, preferably porcini (cremini or white mushrooms work too) (200 g) • garlic clove • Extra virgin olive oil, • Vegetable broth, • Vialone Nano rice (or Arborio or Carnaroli) (160 g) • butter (10-12 g) • Grated Parmesan cheese, • Dried mint,

Vialone Nano rice (about 400 grams) • white and cremini (brown) mushrooms, sliced (about 500 grams) • small shallots • dry white wine (about 60 ml) • vegetable broth (about 1.5 liters) • saffron threads • To taste, fresh parsley • To taste, grated Parmesan cheese • To taste, freshly ground mixed pepper • To taste, a small piece of butter for finishing • To taste, olive oil • To taste, salt

For the risotto: • Vialone Nano rice (about 1 kg) • Saffron • Vegetable broth • onion • Parmesan cheese • butter (about 40 grams) • For the ossobuco: • shallots • carrots (about 500 grams) • celery stalk • veal shanks (about 2.5 kg) •

Vialone Nano rice (about 350 grams) • sliced fresh mushrooms (about 500 grams) • toasted hazelnuts (about 50 grams) • Fresh parsley • dry white wine (about 60 ml) • Grated Parmesan cheese, to taste • Extra-virgin olive oil • Salt • Black pepper • vegetable broth (about 1 liter)

Vialone Nano rice (about 500 grams) • butter (about 30 grams) • onion • veal ossobuco • all-purpose flour (about 200 grams) • tomato paste • vegetable broth (about 1 liter) • saffron • extra-virgin olive oil • salt • pepper • aged Parmesan cheese

porcini mushrooms (about 300 grams) • servings of Vialone Nano rice • small shallot • garlic clove • Herbes de Provence • dry white wine (about 60 ml) • Salt, to taste • sprinkle of black pepper • Vegetable broth • For the sauce: 1 tablespoon vegan cream cheese • shelled walnuts

Ingredients for 4 servings • Carnaroli or Vialone Nano rice (about 360 grams) • water (about 2.5 liters) for the broth • celery stalks and 1 red onion for the broth • pumpkin, such as Hokkaido or classic (about 320 grams) • small pink shrimp (or 20 if you don't want to use them for garnish) • littleneck clams (or 20 if you don't want to use them for garnish) • white onion • Salt, to taste • Extra virgin olive oil, to taste • Dry white wine, to taste • Butter, to taste •

organic Parmigiano Reggiano cheese • clarified butter • Vialone Nano rice • vegetable broth • red onion (preferably Tropea, or other sweet red onion) • Salt, to taste • Thyme, to taste • dry white wine • Black pepper, to taste • Olive oil, to taste

Carnaroli or Vialone Nano rice • butter • saffron • to taste salt • ground pork • ground beef • onion • carrot • celery stalk • bay leaves • – 3 cloves • extra virgin olive oil •