All posts by iamadmin

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Open the clams by putting them to cook in a pan with olive oil, garlic, two anchovies, parsley and white wine, keep the sauce of cooking and filter it, clean and store the clams in cool.

For the lemon mayonnaise: two spoons of lemon juice, salt and mount with extra virgin olive oil.

Toast the rice with extra virgin olive oil for 2 minutes, moisten with vegetable broth.
After about 5 minutes of cooking, put the cooking juice of the clams to flavor the rice, after 12 minutes cream with little Parmigiano cheese, olive oil and a sprinkling of lemon.

Add in the creaming some clams and store the others to garnish the dish, drops of mayonnaise and marjoram leaves to give freshness.

CHEF Cristiano Gramegna / Riso Goio

Osteria Rosso di Sera

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Toast the rice for 2 minutes in a little oil and shallot, moisten with vegetable broth and after 5 minutes add the purée of beetroot cooked previously in a wood oven.
After 12 minutes cream with a little Parmigiano cheese and a knob of butter.

Add a fondue 50/50 cream and Gorgonzola.
Garnish with sprouts.

CHEF Cristiano Gramegna / Riso Goio

Osteria Rosso Di Sera

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Toast the rice for 2 minutes, sprinkle with vegetable broth enriched with saffron pistils.
At the 12 minute cream with Parmigiano cheese and a knob of butter.

For the meat sauce, chop the meat of marrowbone and cook on low heat for 5 hours with celery, carrot, onion, salt, pepper and red wine.

CHEF Cristiano Gramegna / Riso Goio

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Blanch and blend the nettles, whip with extra olive oil and vegetable broth getting a cream.

Toast the rice for 2 minutes, moisten with broth and after 5 minutes put the cream of nettles.
After 12 minutes cream with butter and Parmigiano cheese.

Sear the sausage leaving pink at the center, for traditionalists this sausage of veal should be eaten raw, but taste it as you prefer.

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Cut the onions and stew them  for three hours to obtain almost a delicate cream of onion, salt, pepper and olive oil.

Put a glass of orange juice in a small pot, reduce with a little honey and a pinch of salt.

Toast the rice with just a drizzle of extra virgin olive for 3 minutes, moisten with vegetable broth, salt and pepper.
After about 5 minutes, add a spoonful of braised onions, for 12 minutes, cream with Parmigiano cheese and a knob of butter.

Sear the escalope of foie gras and place it on rice, then add the orange sauce.

CHEF Cristiano Gramegna / Riso Goio

Osteria Rosso di Sera