The countdown has begun for one of Isola della Scala’s most anticipated gastronomic events: the Fiera del Riso, Italy’s largest risotto and rice festival. From Friday, September 20th, to Sunday, October 13th, the annual event will mark its 55th edition with a mix of traditional Veronese cuisine, family-friendly activities, exhibitions, presentations, and entertainment. The Taste of Earth international section, which focuses on world cuisines and cultures, will return as a major highlight.

The Nano Vialone Veronese rice, which stars in many of the festival’s dishes, is at the center of the celebration. This year’s event will showcase recipes with decades of history, made by some of Italy’s and the world’s best chefs. Masters Risottari, who have made hundreds of thousands of risottos, will also demonstrate their abilities, cooking with the same care and tradition as they would for their families.

The Taste of Earth section will welcome exhibitors from different countries showcasing their local products, cultures, and flavors. The third edition of this event will feature a series of initiatives, including conferences, seminars, and culinary, cultural, and economic events. Special attention will be given to the theme of sustainability, focusing on environmental impact and promoting healthy, eco-friendly, and high-quality eating habits.

Risotto all’Isolana recipe

Ingredients (10 people):

  • 1 kg Nano Vialone Veronese IGP rice
  • 2 liters of high-quality broth (chicken/hen – beef – vegetables)
  • 200 g lean veal
  • 600 g pork loin
  • 150 g butter
  • 140 g Grana Padano DOP cheese
  • Salt, pepper, cinnamon, and rosemary to taste

Preparation:

  1. Cut the meat into small cubes, season with freshly ground salt and pepper, and let it rest for an hour.
  2. Melt the butter in a pan, add a sprig of rosemary, and brown the meat thoroughly. Cook on low heat until the meat is fully cooked, then remove the rosemary.
  3. Bring the broth to a boil, add the cleaned rice, and cook on low heat for about 18 minutes, until the rice absorbs all the broth.
  4. Mix the rice with the prepared meat, and finish the dish with Grana Padano cheese and a hint of cinnamon.