Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

Rice à la Riccardo


Cut the meat into thiny pieces, macerate for about half an hour in the Grappa.Soften the thinly sliced onion in the butter ​​with laurel.
Add the meat to the sliced onion.
Add  the white wine, evaporate it  and add another Grappa, and evaporate again.
Add the rice, cover with beef broth, cook a few minutes.
Add the cream and cook for half an hour and if necessary, add more broth. When cooked, sprinkle with Parmesan cheese.
Before serving, add the diced fontina.

Recommended Grappa:
Poli Bassano 24 Carati

  • Ingredients:

    400 g Rice
    400 g lean veal
    1 small onion
    2 bay leaves
    Half a glass of dry white wine
    Half a glass of aged Grappa
    50 g butter
    50 g grated Parmesan cheese
    50 g Fontina
    1 glass single cream
    Broth q.s.


  • Author:
    • Francesco Persico, Ristorante Primo Piano - Genova
  • Typology:
    • First Courses
  • Preparation time:
    • About 30 minutes
  • Notes: