RISOINFIORE Gloria long-grain rice with kiwis and toasted almonds

Recipe courtesy of: Tipografo in cucina - www.untipografoincucina.blogspot.it
 Ingredients for 4 people
  • 360 g of RISOINFIORE semi-wholemeal Gloria long-grain rice 
  • 100 g of toasted almonds (with or without skin)
  • 1 white onion
  • white wine (as required) 
  • 4 kiwis (not too ripe)
  • extra-virgin olive oil (as required) 
  • 60 g of butter or other spread 
  • pepper
  • salt
  • vegetable stock

Method

  1. Chop the onion finely and sweat it in a little extra-virgin olive oil.
  2. Turn the heat up and add the Gloria rice, turning frequently until the rice lightly browned.
  3. Separately, using a meat tenderiser, bash the almonds into fine crumbs.
  4. Add a little white wine to the rice to deglaze the pan, and start to add the stock a little at a time to cook the rice.
  5. Peel and dice the kiwi fruits and put them to one side.
  6. Halfway through the cooking process, add the kiwis and almonds to the rice, keeping a few pieces of kiwi in reserve as a garnish.
  7. Keeping adding the stock until the rice is cooked, bearing in mind that this type of rice will take between 17 and 19 minutes.
  8. Season with salt and pepper and, with the pan off the heat, add the butter and stir it in vigorously until it has melted and given the risotto a glossy sheen.
  9. Plate up however you like.