Rice is a hugely versatile staple of the professional kitchen, providing a healthy base for a wealth of fantastic dishes. It’s also an ideal solution when catering for customers who have coeliac disease or who are choosing to follow a gluten-free diet. Incredibly, according to the Rice Association, there are more than 40,000 varieties of cultivated rice – but premium Italian rice brand Riso Gallo has narrowed these down to create a comprehensive range specifically for the foodservice sector. 

A family affair

Riso Gallo is a sixth generation, family-owned business which has built a global reputation over 160 years as a premium producer of Italian and speciality rice products. Their products are renowned for their superior quality, which is enjoyed by everyone from Michelin-starred chefs to home cooks, selling over 50 million packets around the world. The brand boast a UK market share of 23%. All of the products are 100% grown, milled and packed in Italy.

Grab some grains

There’s an array of rice products on the market which cater to a wide range of culinary applications. For risottos, Riso Gallo is your go-to, with choices including premium matured Carnaroli risotto rice, Arborio risotto rice, plain risotto and paella rice and two-flavoured risotto rices – mushroom and saffron. The range also includes Basmati rice, as well as eye-catching red wholegrain and black wholegrain rices, which are sure to create the wow factor. 

Speedy solutions

For kitchens where speed is of the essence or deskilling is an issue, Gallo’s ‘ready in two minutes’ range provides an ideal solution. Available in risotto rice, Basmati rice, red wholegrain rice and black wholegrain rice, each pouch contains 4-5 portions and takes two minutes to cook in a microwave or pan.

Sustainable supply chain

Riso Gallo is the only European rice miller with authentic rice products made from certified sustainable farming. In an industry first, its products are packed in recyclable plastic in vacuum packs and FSC certified cardboard. The company is verified by independent auditors, including the Sustainable Rice Platform and Farm Sustainability Assessment, as well as being ISO certified. All electricity used by the company is from 100% renewable sources since 2016.

Recipe innovation

In the UK, Riso Gallo is an active member of both the Craft Guild of Chefs and Master Chefs GB, working closely with a host of leading chefs to develop innovative recipes for foodservice professionals as well as home cooks. Additionally, the brand has worked extensively with Essential Cuisine – who are experts in stocks and sauces – to curate a selection of recipes showcasing the versatility and creativity of rice. These include the following:

Red Rice Warm Salad

Prep 30 mins

Cook 20 mins

Serves 10 People

Ingredients

• 700g Riso Gallo Rosso (red) Sustainable Rice Base (2 minutes in a pan or microwave)
• 4 long red radicchios
• 2 punnet of peashoots to garnish (or other tangy greens like rocket, mustard leaves or watercress)
• 6 tbsp of extra virgin olive oil
• 20g of toasted pumpkin seeds
• 30 small red raddish
• 4 spoons of honey
• 4 spoons of balsamic vinegar
• 20g of butter
• Salt and pepper to taste

For the Radicchios Marinade

• Balsamic vinegar
• 4 tbsp of extra virgin olive oil
• 2 tbsp of honey
• A few thyme leaves
• A pinch of salt and pepper
• 3g Essential Cuisine BBQ Seasoning

Method

1. First prepare the marinade for the radicchio and mix all the ingredients well in a mixing bowl, do not blend.

2. Wash the radicchios and cut them in half lengthwise. Brush with abundant marinade on both sides and char them slowly over a BBQ or a non-stick pan. Cook for about 12 minutes covered with foil until caramelised and remove from the heat. Use the same pan to quickly stir-fry the red radishes. Use a little butter and get them coloured on medium heat first. Season with salt and pepper and after 5 minutes remove from the heat and add the honey. If you wish, add a little drop of the marinated to season instead of salt.

3. Cook the Riso Gallo Rosso (red) Sustainable Rice Base by following the packet instructions. Place the content into a microwave safe dish and add 200ml of water. Stir and cook for 2 minutes. Once ready stir again and dress with a drizzle of oil, a pinch of salt and pepper.

4. Add the radishes to the salad and plate into pasta bowls. Top it with the charred radicchio halves and the pea shoots. Drizzle some extra balsamic vinegar and enjoy.

Wild Mushroom Claypot Rice

Cook 30 mins

Serves 10 People

Prep 20 mins

Ingredients

• 10g Essential Cuisine Wild Mushroom Glace
• 500g mixed fresh mushrooms, button, oyster
• 150ml light soy sauce
• 30g brown sugar
• 25ml oyster sauce
• 20g Essential Cuisine Aromatic Base
• 150ml plant based butter
• 50g garlic, peeled and chopped
• 925g uncooked Gallo Sustainable Basmati Rice, rinsed and drained
• Sesame oil

To serve

• Kecap manis
• Sliced spring onion

Method

1. Stir the soy sauce, sugar, oyster sauce, Wild Mushroom Glace and Aromatic Base into 1 litre of warm water. Slice the button mushroom and roughly break up the oyster mushrooms.

2. Heat a large casserole dish over a medium heat. Add half the butter, when hot, fry the fresh mushrooms until just golden. Set aside and repeat with the shiitake mushrooms.

3. Add the remaining butter to the pot and add the garlic. Fry until golden, then add the uncooked Gallo Sustainable Basmati Rice. Lightly sauté for 2 minutes to toast the grains.

4. Pour in the pre-prepared 1 litre of liquid (see step 1) and bring to a boil over a medium heat. Drizzle sesame oil around the edges of the pot, so it runs down the insides, then cover and turn down the heat to low. Cook for 15 minutes, until the rice has absorbed the liquid and almost cooked.

5. Scatter the mushrooms over the rice and replace the lid. Turn the heat to high again and cook for about 2 minutes, until sizzling and a crust forms on the bottom. Remove from the heat and let stand for 5 minutes.

6. To serve, fluff up the rice with chopsticks. Drizzle with the kecap manis, sesame oil and finish with the spring onion.

Mushroom Arancini

Cook 30 Mins

Serves 10 People

Prep 45 mins

Ingredients

• 750g Riso Gallo Sustainable Arborio Rice
• 3 litres water / 48g of Essential Cuisine Mushroom Stock Mix
• 2 eggs
• 100g onions, finely chopped
• 400g smoked scamorza cheese, diced
• 180g grated Grana Padano
• 60g unsalted butter
• 3 litres vegetable oil
• 3 tbsp olive oil
• 30ml dry white wine
• 1500g mixed mushrooms
• 20g Essential Cuisine Wild Mushroom Glace
• Flour to dust
• 5 eggs for the egg wash
• 900g breadcrumbs or panko
• Salad to garnish

To serve

• Essential Cuisine Signature Hollandaise Sauce
• Salt and pepper to taste

Method

1. Wash and trim the mushrooms and cut thinly. Pan fry in a large pan with olive oil, garlic and herbs, season only when golden, remove from the heat and keep aside.

2. In a large casserole dish, roast the Riso Gallo Sustainable Arborio Rice on a low heat with a pinch of salt, without adding any oil or fat, keep stirring, so the rice does not catch on the bottom of the pan. When the rice is hot, pour the white wine in, letting the alcohol evaporate. Cook for 15 minutes, adding the EC Mushroom Stock Mix a ladle at a time, stir the rice occasionally and keep cooking.

3. While the rice is cooking gently fry the chopped onion in a pan with olive oil and a pinch of salt for about 10 minutes, until golden. When the rice is almost cooked, add the onion, EC Wild Mushroom Glace and cooked mushrooms, stir well and remove from the heat. Add the butter, cheese, egg and seasoning, place onto a tray to cool down.

4. Once cold, form into rice balls around 40-50g each and put plenty of diced scamorza in the middle of each, for the extra ooze effect. Allow to set in the fridge, then pané in the flour, egg and breadcrumbs.

5. Now deep fry the rice balls in vegetable oil at 160°C. For about 5-6 minutes, until golden. Season with salt and serve hot, with extra cheese and optional lemon zest. Garnish with salad and serve with warm EC Signature Hollandaise Sauce on the side.

Nero Rice Salad

Cook 22 mins

Serves 10 People

Prep 20 mins

Ingredients

• 750g Riso Gallo Nero (Black) Wholegrain Sustainable Rice (Made to pack instructions)
• 5 small ripe avocados
• 3 corn on the cob (pre-cooked cobs works too)
• 10 spring onions
• 2 limes
• 6 tbsp of extra virgin olive oil
• 2 red chilli
• 1 bunch of coriander or parsley to garnish
• 40g of mixed toasted seeds
• 30g of unsalted butter
• Salt and pepper to taste
• 2g Essential Cuisine Chermoula Seasoning

Method

1. Cook the Riso Gallo Nero (Black) Wholegrain Sustainable Rice by placing the pouch into the microwave and follow the packet instructions. Once ready, place the rice in a mixing bowl and dress with a drizzle of oil and a little salt.

2. Mix the EC Chermoula Seasoning with the softened butter and a drizzle of oil and put to the side.

3. Leave the husk on the corn and place it onto a microwave safe dish. Cook it for about 4-5 minutes until soft. Let it rest for 5 minutes and when still warm peel it well. Flash them on a griddle pan or if you can, over a BBQ or with a blow torch to give them a nice roasted flavour.

4. Brush them with the pre-prepared mix of oil, butter and EC Chermoula Seasoning and cook them for 1 last minute in the microwave to allow the mix to cook and penetrate the cobs. Separate the corn from the cob and chop into big pieces.

5. Wash the spring onions and chop. Peel the avocados and char them with the torch and slice them. Chop the chilli and mix all the ingredients together with the red rice. Season with just a drizzle of extra virgin olive oil, salt, pepper, lime zest and lime juice of 1 lime.

6. Garnish with parsley leaves and serve.