Ingredients for 4 people:

- 150 gr. of Wholegrain Vialone Nano Rice

- 1 carrot

- 5 asparagus

- 1 fennel

- 1 radish

- 1 onion

- Extra Virgin Olive Oil

- Salt and pepper

- Balsamic Vinegar


Salt water and starting from cold water pour the Nero Beppino Rice. Put the pot on the stove and when start to boil cook the rice for 50-60 minutes. When cooked, drain it and let it cool. Meanwhile prepare vegetable washed and cuted. Cut carrot and asparagus into thin slices and put them in a pan with some olive oil and ground onion. They should result crunchy. Add salt if necessary. When cooked, drain the Wholegrain Vialone Nano Rice and join to the vegetables. Put the rice into a mould and press very well. Bake it for some minutes and then turn it upside down on the plate. Garnish with some carrot, raddish, fennel flakes and Balsamic Vinegar.


Mamma Rosetta