Ingredients for 4 people:

- 2 cups of Vialone Nano Semi-Refined Rice

- 4 medium artichokes

- 1 large red bell pepper

- 2 medium tomatoes

- 1 dozen of flageolet beans (Phaseolus Vulgaris)

- 1 dozen of fava bean-strings

- 1 small branch of rosemary

- 1,5 teaspoons of pimentón (paprika)

- 1 gr. of safron

- Extra Virgin Olive Oil

- Salt

- 1,5 l of water



Clean the artichokes and cut them into fourths, dice the bell pepper into long strings, remove the tips of the flageolet beans and cut them into 3 equal parts. Cover the bottom of a wide saucepan with olive oil and fry the artichokes, peppers and beans for 3/5 minutes. Add water, rosemary and salt and let it boil for 15 minutes. Remove the rosemary. Add the Vialone Nano Semi-Refined Rice, the fava beans, paprika and safron and stir very gently for no more that 10 seconds. Lower the heat so that the water gently boils. Try not to stir again (Oscar Kocht recommends: "The rice starch needs to stay in the grains, otherwise it could turn into a sort of risotto"). Let it cook for 18 minutes, then turn the heat off and let it rest for 3/5 minutes before serving. Cut the tomatoes in half and shred them. Discarding the skin. Add olive oil and salt. Serve and top it with the tomato sauce. If an extra tangy taste is required add a dash of lemon juice.


Chef Oscar Kocht of OSCAR KOCHT Restaurant

 "My cuisine is fresh, creative and open to different customs. I prefer Mediterranean flavor with some Mexican hints, priority for me are seasonal ingredients. The Oscar Kocht is the smallest restaurant in Innsbruck, as a matter of fact it has just one table and open kitchen. Reservation recommended!"