Purple Rice is a tasty first course typical of Piedmontese cuisine. Made with rice, red onion, olive oil, red wine, broth, grated cheese, and salt, this dish is an explosion of flavor and color. The rice, after being cooked together with the red onion, is flavored with red wine and broth, and then served with a generous sprinkling of grated cheese. This recipe is perfect for impressing your guests with a dish of unique flavor and eye-catching color.
Sauté the finely chopped onion in a spoonful of oil, then pour in the rice and toast it for two minutes
Add the red wine (if you already have some at home, preferably use Lambrusco), stir with a wooden spoon, and let the wine evaporate
Add the broth (one ladle at a time), stirring it into the rice and letting it gradually dry out; all for fifteen minutes with the pot uncovered; add salt
Turn off the heat, making sure the last ladle of broth has not completely evaporated
Add the grated cheese, mix well into the risotto, put a lid on, and let rest for 5 minutes
Pan
Pot
Wooden spoon
Store Purple Rice in the refrigerator in an airtight container for up to 2 days.
Purple Rice is a dish originating from the Piedmont region, famous for its unique flavor and intense color.
Italia, Piemonte
| Energy (kcal) | 245.42 |
| Carbohydrates (g) | 51.92 |
| of which Sugars (g) | 0.65 |
| Fat (g) | 1.04 |
| of which Saturates (g) | 0.59 |
| Protein (g) | 5.52 |
| Fiber (g) | 0.47 |
| Sale (g) | 0.06 |
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