Purple Rice is a delicious first course typical of Piedmontese cuisine. Made with rice, red onion, olive oil, red wine, broth, grated cheese, and salt, this dish is a burst of flavor and color. The rice, after being cooked with red onion, is flavored with red wine and broth, and then served with a generous sprinkle of grated cheese. This recipe is perfect for impressing your guests with a dish of unique taste and captivating color.
Sauté the finely chopped onion in a tablespoon of oil and then add the rice to 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 (one ladle at a time), stirring it into the rice and letting it gradually dry; do this for fifteen minutes with the pot uncovered; add salt
Turn off the heat, making sure the last ladle of broth is not completely evaporated
Add the grated cheese, mix well into the risotto, cover with a lid and let it rest for 5 minutes
Serve immediately
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) | 57.27 |
| Carbohydrates (g) | 8.68 |
| of which Sugars (g) | 0.37 |
| Fat (g) | 1.2 |
| of which Saturates (g) | 0.41 |
| Protein (g) | 1.67 |
| Fiber (g) | 0.16 |
| Sale (g) | 0.13 |
