A Timeless Marcella Risotto

This recipe comes from Marcella Cucina and it’s a dish that has bejeweled our dinner tables for years. As Marcella wrote, “there are as many different risotti as there are days in the year,” and well – this is THE season for Risotto with Borlotti Beans and Sausage. This recipe is a Gustiamo favorite because: #1 The most time-consuming part of…

Cook Risotto with Saffron, Cheese, and Balsamic

Warming, golden, deeply aromatic, velvety, with an extra umami final touch. Risotto is classic Italian comfort food and this is our favorite version of Saffron Risotto . Vialone Nano Rice  This rice variety, typical of the Veneto region, has round, minimally refined grains and is perfect for saffron risotto. The Vialone Nano rice kernel is…

Risotto Zafferano and Traditional Balsamic Vinegar

The saffron gives to this risotto rich notes of dried fruit and flowers with a hint of smokiness. Vialone Nano is the perfect rice variety for this dish; it absorbs all the flavors and keeps them locked in its round grains. The best part of this recipe is finishing the creamy, golden risotto with drops…

Risotto: Carnaroli vs. Vialone Nano

Gazzani has been growing and milling rice in Vigasio, near Verona, since 1648, where sandy soil and abundant spring water have created the perfect conditions for rice cultivation. Gazzani only grows 2 varieties of rice:  Carnaroli and Vialone Nano. Vialone Nano Vialone Nano rice was invented in 1937, a crossbreed between the Vialone and Nano…

Balsamic Risotto with Zucchini

This is the summertime go-to recipe for our balsamic producer, Mariangela. But don’t worry, even when zucchini are not in season, you can adapt this recipe to any bright and sweet greens you can find at your green market. Asparagus, broccoli, cauliflower, peas, fava beans: regardless of vegetable choice, the only must-do of this recipe…

Riso Gazzani: buono oggi e buono domani!

Gazzani doesn’t make stereotypical, nutritionally worthless white rice. Yes, Gazzani Carnaroli and Vialone Nano rice is white (well, white-ish), but there is a lot more to this rice than meets the eye. See this photo of the field? That’s vialone nano rice gowning, two months shy of its harvest. When rice is picked from a field like…

Rice that’s Fully Powered by Water

No, the photo you see here is not an antique farm tool collecting dust in a rural museum. It is a fully functioning water power system. Bam! We hope that’s as exciting for you as it is for us. Do you love Gazzani Rice? If you already do, now you have one more reason to. All Gazzani…

Marco Soave’s Riseria Gazzani, a Video Clip!

When Culinist, Terry Frishman, went to Venento, she couldn’t help but investigate riso! That’s right, Veneto’s Po River Valley is the heart of Italian rice production. Terry created this wonderful video clip with Marco Soave at Riseria Gazzani. Brava Terry!

Risotto con Salsiccia e Fagioli Borlotti

We start eating this dish as soon as sweater season rolls around, and we don’t stop until spring flowers start popping up. It is a Marcella Hazan classic, adapted from her “Risotto with Sausages and Cranberry Beans” recipe in her book Marcella Cucina. Note that much of the preparation for this dish can be done well…

Risotto ai Funghi Porcini

This is our Gustiamo family recipe for Risotto ai Funghi Porcini. It was even featured in the New York Times! «In Italian, we use the phrase “donna in carriera”, which means “career woman”. That was me when I moved from Rome to the Upper West Side, 20-something years ago. I didn’t know how to cook anything….