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 sprinkle of grated cheese. This recipe is perfect to amaze your guests with a dish that has a unique taste and an attractive color.
Sauté the finely chopped onion in one tablespoon of oil, then add the rice and toast 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 (a ladle at a time), stirring it into the rice and allowing it to be absorbed gradually; continue for fifteen minutes with the pot uncovered; season with salt
Turn off the heat, making sure that the last ladle of broth has not completely evaporated
Add the grated cheese, mix well into the risotto, cover with a lid and let rest for 5 minutes
Serve immediately
Frying 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.
Italy, 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 |
