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- Rice carnaroli, 320 gr.
- Butter, 60 gr.
- Hot Beef broth, 0,5 Liter
- White wine, 1 glass
- Onion, to taste
- Parmesan cheese, 150 gr.
- Saffron, 1 sachet


Heat the oil in a frying pan together with the butter, add the onion and garlic and fry, stirring often for about 4 minutes, or until soft and tender but not coloured.
Add the rice and stir to coat in the oil then cook briefly, stirring constantly until translucent.
Add the white wine and cook, stirring constantly, until all the liquid has been absorbed.
Add the beef broth. Add the saffron, stirring well to combine.
Bring the mixture to a boil over medium heat then reduce the heat as low as possible. Simmer gently for about 20 minutes, or until the rice is tender and the stock is creamy.
Add the parmesan cheese, allow to heat through, if necessary add a little bit of salt and serve immediately.


Egg tagliatelle

INGREDIENTS (for 2 people)

- Egg tagliatelle, 160 gr.
- Dried mushrooms, 20 gr.
- Dry white wine
- Parmesan cheese
- Tomato sauce
- A small onion
- Extra Virgin Olive Oil
- Salt
- Sangiovese red wine


Soak the mushrooms for about 60 minutes.
Drain and slice finely the mushrooms, onion and a little bit of garlic.
Boil Tagliatelle in separate saucepan until al dente.
Warm up extra virgin olive oil in another saucepan and add some dried oregan, then add the onion, the garlic until onion is translucent. Put in mushrooms, add salt, pepper to taste and white wine.
Let the mushrooms cook until soft, add some butter and simmer for 5 minutes. Put tomato sauce into the mushrooms to form a sauce not too thin. Drain the tagliatelle and stir into the mushrooms sauce. Finish with parmesan if you wish.


Egg tagliatelle

INGREDIENTS (for 2 people):

Egg tagliatelle 180 gr.
1 onion finely chopped and 1 small carrot
1 small piece of celery
Fresh tomato 240 gr.
Minced prosciutto or pancetta
Minced lean veal or beef
Minced lean pork
1/2 glass of dry red wine


To make the ragù, heat the butter in a large pan, add the prosciutto or pancetta, the small carrot, celery and onion and fry gently for about 10 minutes.
Add the minced meats and stir with a wooden spoon to break into smaller chunks.
Cook for about 15 minutes to brown the meat, then add the wine and bubble for a few minutes to allow the alcohol to evaporate little. Add the fresh tomato without seeds and skins.
Season to taste with salt and pepper. Leave to simmer for about 45 minutes adding more stock if the mixture becomes dry.
Cook the tagliatelle in boiling salted water until al dente, then drain and mix with the sauce. Serve hot and with the parmesan cheese if you wish.


Carnaroli Rice

INGREDIENTS (for 4 people):

Porcini mushrooms, 500 gr.
Carnaroli Rice, 350 gr.
Extra Virgin Olive Oil
Onion, Garlic, Rosemary and Parsley
White wine
Vegetable broth
Parmesan cheese


Melt butter with garlic in a saucepan over medium heat. Cook the mushrooms until are cooked and liquid has evaporated.
Warm up olive oil in another saucepan and add the onion finely chopped, and the Rosemary; add the rice, the wine and bubble for a few minutes to allow the alcohol to evaporate little.
Add the rice and the vegetable broth. Reduce heat, cover and simmer for 20 minutes.
Season with parsley, salt, pepper and a knob of butter, if you wish.



INGREDIENTS (for 4 people):

- Spaghetti
- Extra virgin olive oil
- 3 cloves garlic
- 2 hot red peppers
- 1 tablespoon parsely chopped
- Salt to taste


Heat oil in a pan over medium heat and sauté peeled garlic gloves and chopped hot red pepper without seeds.
Cook for a couple of minutes until garlic is golden and remove it. Stir in chopped parsley and remove from the heat.
Drain the spaghetti and toss for about 30 seconds with the sauce.
Serve immediately.