To know what Riso Rosa Verelé is, it is important to understand its characteristics, its qualities and, first of all, its history.
Our story has its roots in the vast plains of the Vercelli area and in the profound teachings that our families have managed to pass on to us year after year, grain by grain, turning our two dreams of 25 hectares into established businesses, which are projected towards the future and in step with the most recent technological innovations.
of rice have been registered in over 15 years of natural experimentation and accurate selection
of history and passion among the fields of the Vercelli area offering the highest quality every day
of rice produced every hour in total respect of the environment and of raw materials
of rice fields which have been treated according to teachings of tradition and the potential for innovation
It was in the green countryside of the Vercelli area that more than eighty years ago the entrepreneurial spirit of our grandparents led to the birth of two small businesses with great goals.
The love for their land and the passion for their work allowed the two businesses to strengthen and grow under the guidance of their children, who passed the baton on to us to continue this precious family tradition.
To optimize work in the fields without sacrificing the quality of raw materials, we studied the “Minimum tillage system”, a set of soil tillage techniques that prepare the seedbed with fewer steps, almost completely abandoning conventional plowing.
The curiosity towards different types of crops and the innovations related to their processing led us to devote ourselves to the study and production of wheat, maize, soybeans, rapeseed and beans. This opportunity allowed us not only to expand the production sector, but above all broaden the knowledge of the land and its fruits.
The studies which were conducted for the production of corn provided us with the necessary basis for applying the dripline irrigation system in sub-irrigation and fertigation to rice, a technology that optimizes the use of water and reduces waste.
To effectively maintain the growth of the rice we designed a weed cleaning tool, a trailed blade system capable of cutting the grass above the rice level, and via a double step process, after ten days, prevent its growth.
Our experience as creators of plant varieties and the continuous research carried out have resulted in the inclusion of Apache Red, a particular quality of rice which was born after more than fifteen years of studies.
The constant search for innovative and high-quality products did not stop at Apache Red and, two years after its registration, Havana Gold (a brown rice that stands out for its colour, aroma and crunchiness) and Nairobi were born.
The gratifying and continuous path in experimenting with new varieties led us to Verelé, the undisputed protagonist of our company and of the dishes that enhance its flavour, a type of rice which is capable of giving a colour to the black and white dreams of our grandparents: pink.
risorosaverele@gmail.com
Strada Rabeto, 10
13044 Crescentino (VC)
agrivasino@yahoo.it
Via Torquato Tasso, 1
13040 Fontanetto Po (VC)
prioraroberto@yahoo.it
Friendship, history, values and innovation are the ingredients that give meaning to this tasty reality.
Because it is known that:
Love for the earth always bears good fruit.
Ingredienti:
380g di riso
380g di riso
700ml di acqua
30ml di panna
60ml di latte
50g di tartufo bianco
30l di olio al tartufo
20g di burro
30g di Parmigiano Reggiano D.O.P
200ml di passito
Sale q.b.
Dosi per: 4 persone
Per la crema di tartufo: Portare a bollore la panna, il latte, l’olio al tartufo, il parmigiano e 10g di tartufo crudo tutto insieme, frullare e lasciar raffreddare.
Mettere in un pentolino il passito e lasciar ridurre fino ad ottenere un composto semiliquido.
Far sciogliere in un tegame 20g di burro, aggiungere il riso, il sale e tostare fino a quando il chicco non è caldo, a questo punto sfumiamo con il vino bianco, lasciamo asciugare e iniziamo a cuocere il riso con qualche mestolata di acqua alla volta, cosi per 10 minuti circa.
Una volta terminata la cottura del riso, mantecare la crema di tartufo, impiattare a forma circolare su un piatto piano e grattare il tartufo a crudo, terminando con qualche goccia di passito ridotto e serviamo.
Ingredients:
380g of rice
700ml of water
30ml of cream
60ml of milk
50g of white truffle
30ml of truffle oil
20g of butter
30g of Parmesan Reggiano D.O.P
200ml of raisin wine
Salt to taste.
Doses for: 4 people
For the truffle cream: Bring to the boil all together the cream, milk, truffle oil, Parmesan cheese and 10g of raw truffle, blend and allow to cool.
Put the raisin wine in a saucepan and let it reduce until a semi-liquid mixture is obtained.
Melt 20g of butter in a pan, add the rice, salt and slightly toast until the rice grain is hot, at this point add the white wine, let it dry out and start cooking the rice with a few ladles of water at a time, do so for about 10 minutes.
Once the rice is cooked, stir in the truffle cream, serve in a circular shape on a flat plate and grate some raw truffle on top, then finish with a few drops of reduced raisin wine and serve.
Ingredients:
380g of rice
700ml of water
1 lemon
40g of liquorice powder
60g of butter
30g of Parmesan Reggiano D.O.P
20ml of white wine
10g of salt
20g of sugar
Doses for: 4 people
For the candied lemon: with a potato peeler, remove all the zest, cut into julienne strips and put it in a saucepan with the salt and sugar, cover with water and boil for 20 minutes, let it all cool together and once cold, drain the peels and dry them.
Melt 20g of butter in a pan, add the rice, salt and lightly toast it until the rice grain is hot, at this point add the white wine, let it dry out and start cooking the rice with a few ladles of water at a time, do so for about 10 minutes.
Once the rice is cooked, stir in the remaining butter, the Parmesan cheese and the juice of the previously peeled lemon. Arrange it in a circular shape on a flat plate, cover its surface with the liquorice powder and place the peels decoratively.
Ingredienti:
360g di riso
50g di burro
20cl di vino bianco
10cl di aceto di vino rosso
20g di Parmigiano Reggiano D.O.P.
40g di vaniglia in polvere
500ml di acqua
1 bacca di vaniglia
2 cipolle bionde medie
10g di sale
20g di zucchero
Dosi per: 4 persone
Tagliare le cipolle in 6 parti, condire con sale e zucchero, lasciar cuocere al punto di bruciatura in forno a 180° per circa 30 minuti. Una volta pronte, metterle in una casseruola e ricoprire d’acqua fredda, lasciar ridurre del 50% del volume, filtrare il tutto in uno chinoise e continuare a lasciar ridurre la parte liquida fino ad ottenere un composto semiliquido.
Lasciare la bacca di vaniglia in infusione nel burro precedentemente fuso, filtrare e lasciar riposare in frigorifero per 20 minuti.
Per la cottura del riso, mettere una noce di burro in una casseruola, aggiungere il riso, un pizzico di sale e lasciarlo tostare, sfumare con vino bianco e lasciar asciugare, iniziare ad aggiungere poco per volta dell’acqua sciapa e bollente, mantenendo sempre in movimento il riso. Aggiustare la sapidità prima della fine della cottura.
Terminati i 10 minuti della sua cottura, mantecare con il burro precedentemente infuso con la vaniglia, aceto di vino rosso e Parmigiano.
Impiattare in un piatto piano dando una forma omogenea e decorare con la riduzione di cipolla precedentemente ottenuta, spolverare la superficie del riso con la polvere di vaniglia e servire.
Ingredienti:
380g di riso
380g di riso
700ml di acqua
1 limone
40g di polvere di liquirizia
60g di burro
30g di Parmigiano Reggiano D.O.P
20ml di vino bianco
10g di sale
20g di zucchero
Dosi per: 4 persone
Per candire il limone: con un pela patate, togliere tutta la scorza, tagliarle a julienne e metterla in un pentolino con il sale e lo zucchero, ricoprire d’acqua e far bollire per 20 minuti, lasciar raffreddare tutto insieme e un volta freddo, scolare le scorze e asciugarle.
Far sciogliere in un tegame 20g di burro, aggiungere il riso, il sale e tostare fino a quando il chicco non è caldo, a questo punto sfumiamo con il vino bianco, lasciamo asciugare e iniziamo a cuocere il riso con qualche mestolata di acqua alla volta, cosi per 10 minuti circa.
Terminata la cottura del riso, mantecare con il burro rimasto, il parmigiano e il succo del limone precedentemente pelato. Disporre con una forma circolare su un piatto piano, ricoprire la sua superficie di polvere di liquirizia e posizionare a vostro piacimento le scorze.