Fresh microgreens, grown for the city.

Ingredients

• 160 g risotto rice, such as Carnaroli or Arborio
• 80 g Gorgonzola, cut into small pieces
• 700 ml warm vegetable stock
• 1 small shallot, finely chopped
• 60 ml dry white wine
• 1 small handful Ravanello Rosso microgreens
• Olive oil, salt, and black pepper

Method

1. Warm the vegetable stock in a small saucepan and keep it gently simmering.
2. Cook the shallot with a little olive oil in a wide pan until soft, without browning.
3. Add the rice and stir for about 2 minutes. Pour in the wine and cook until it has mostly evaporated.
4. Add the stock one ladle at a time, stirring regularly. Wait until each addition is nearly absorbed before adding more.
5. After about 16–18 minutes, when the rice is creamy and still slightly firm, remove the pan from the heat.
6. Stir in the Gorgonzola until melted and creamy. Rest for 2 minutes, then adjust the seasoning.
7. Spoon into warm bowls and finish generously with Ravanello Rosso microgreens and a little black pepper.

Ingredients

• 300 g cooked short-grain rice
• 2 generous handfuls pea shoots
• Vegetables of your choice, cut into fine strips
• 2 eggs
• 2 teaspoons sesame oil
• 1 teaspoon soy sauce
• Light soy sauce, to taste
• Sesame oil, to taste

Method

1. Divide the warm rice between two wide bowls.
2. Lightly stir-fry your chosen vegetables with a small amount of oil until just tender, then arrange them over the rice.
3. Lightly stir-fry the pea shoots for only 30–60 seconds, until just wilted but still bright and crisp. Place them directly over the rice with the other vegetables.
4. Cook the eggs to your preference and place one on top of each serving.
5. Season the whole bowl with a little light soy sauce and sesame oil. Mix everything together before eating.