4:00 AM 11th September 2021
National Rice Week 13th – 19th September 2021
Riso Gallo, the Italian rice and risotto experts, are once again supporting National Rice Week, teaming up with top UK chefs – including renowned Davide Degiovanni, Danilo Cortellini and Paul Gayler – to create a selection of rice inspired recipes!
Riso Gallo is the first international brand in the sector to have undertaken the production of rice from sustainable agriculture, making their premium best-selling risotto rices - Gallo Risotto Tradition, Arborio, Carnaroli and Carnaroli Rustico - fully sustainable.
This means that almost 50% of Riso Gallo business in Europe (outside Italy) now comes from sustainable agriculture. And this is the first step of a progressive commitment from the company towards a fully sustainable approach to its’ rice business. The focus is on 0km sourcing, top quality raw materials and sustainable to the environment, people and local community. Sustainability and our commitment to plastic that is suitable for recycling are also indicators of the continuous attention to excellence from the Italian Maestro of Risotto.
All these rice variants are packaged using FSC certified cardboard and plastic vacuum packaging that is suitable for recycling, following the launch of a new eco-sustainable, low environmental impact plastic. Riso Gallo are the first company to adopt this sustainable packaging.
Cheddar Bake by Davide Degiovanni
Prep 20 min
Cook 20 / 25 min
Serves 4 people
350g Riso Gallo Traditional Risotto
3 medium sized red potatoes
1 whole bell pepper
1 Red Onion
2 Cooking Tomatoes
150gr Grated Mature Cheddar
1 glass of White wine
1 g Saffron powder
Basil – small handful
Parsley – small handful
Extra Virgin Olive Oil
2 spoons of breadcrumbs
Season the rice with 100g of the grated cheddar, salt, black pepper and olive oil.
Peel and thinly slice the potatoes. Season with the oil, paprika, saffron powder, salt and chopped parsley.
Wash and blitz the tomatoes with a blender until smooth.
Clean, wash and slice the peppers and the courgettes. Slice the peppers into small wedges about 1cm thick. Slice the courgettes.
Season the peppers and courgettes with oil, chopped basil, parsley, salt and the tomato puree.
Peel and thinly slice the onion. Season with, salt, oil and the wine.
Cover the bottom of an oven tray with half of the rice, top it up with half of the potatoes, half of the onions, half the courgettes and half of the bell peppers.
Repeat, creating two layers of rice and vegetables and finish with the remaining 50g grated cheddar and breadcrumbs. Drizzle with oil. Cover with water and bake at 175C for 20 to 25 minutes.