Magna Carta recipes

Risotto alla contadina

Category: Main course

Preparation time: 30 minutes & execution time: 12 minutes

Ingredients for 4 portions:

  1. 250 gr. Carnaroli rice
  2. 120 gr. Rosolata sauce
  3. 100 gr. Chickpease (ready to use)
  4. 5 gr. White Penja I.G.P. (Africa, Cameroon)
  5. 40 gr. Nduja
  6. 200 gr. Chickpeas cream
  7. 60 gr. Sundried crunchy peperoni
  8. 12 gr. Season pepper harissa
  9. 15 gr. Spicemix del mondo Medina (Middle East)
  10. 100 gr. Chorizo
  11. 1 Onion 
  12. 200 ml White wine
  13. 500 ml Vegetable broth
  14. 300 gr. Ground parmesan
  15. 150 gr. Butter
  16. Olive oil, salt


  1. Sauté the onion in a pot until it becomes soft.
  2. Add the rice and sauté for a few minutes.
  3. Deglaze with white wine and as soon as the alcohol evaporates, gradually add the broth, stirring constantly.
  4. Once we add all the broth and the rice is almost ready, add the rosolata sauce and continue to mix.
  5. Finally, add the butter, the parmesan and the harissa pepper. Stir them off heat until the risotto thickens.
  6. Taste the dish before serving it out.
  7. Then, beat the chickpeas cream with a little vegetable broth,  Penja. pepper and a little salt in the mixer and add it on top of the risotto.
  8. Place the chickpeas in a bowl and season them with the Medina spicemix del mondo and add them on top of the risotto.
  9. Finally, add the nduja in small wedges, the crispy pepperoni and the chorito in thin slices.

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