Rice medallions with bagna cauda

Name: Rice medallions with bagna cauda
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4
Ingredients: Rice 1.6 cups; Parmigiano Reggiano PDO cheese to grate 2 oz; Vegetable broth to taste; Parsley hedgehog to taste; Extra virgin olive oil 11 tbsp; Salted anchovies 2.6 oz; Garlic 3 cloves

it fr de es br

Gluten Free
Lactose Free

Difficulty: Average
Prep time: 20 min
Cook time: 1 h 30 min
Serving: 4
Note + the soaking time for the anchovies (at least 30 min.), the preparation of the vegetable broth, and the cooling of the risotto in the fridge

PRESENTATION

Rice medallions with bagna cauda—seriously tasty—are like a fresh spin on your classic risotto, taking a page from Northern Italy’s Piedmont. Instead of the usual risotto, you’ve got these crispy little rounds. Really good stuff. They're fantastic as a rice appetizer or even a fun side dish.

And listen, the secret? Mixing a genuine anchovy garlic sauce—bagna cauda—right into the rice while it cooks. It’s not just any Italian dipping sauce; this savory blend of garlic, anchovy and olive oil really really wakes up your taste buds. Traditionally in Piedmont, bagna cauda is a dip, but here it’s the flavor star of the rice.

Thing is, as the rice soaks up the rich, moist broth, it turns creamy and so so delicious. It's reminiscent of the best risotto you’ve ever had, but with a twist. And instead of just serving it up, you press the rice into little disks, browning them until the edges are golden and crispy. For sure, these rice medallions will steal the spotlight at any gathering or dinner party.

In Piedmont, you'll find variations at local events, always paired with a good red wine to match the bold, tangy notes of the sauce. And you know what? Some might say they’re like rice cakes or patties, but the taste is way way more intense thanks to the bagna cauda.

Pretty much, you get a tender inside with a slight crunch outside, bursting with flavors of Italian home cooking. Even if you're new to Piedmontese cuisine, this dish helps you see how a simple sauce can totally transform a meal. For anyone curious about a new savory rice recipe that’s a bit different, serving these medallions is a fun way to show off your Italian food love—and maybe get others to try some regional twists in their own kitchen. It's a dish that brings people together—like the beautiful Piedmont traditions it is inspired by.

INGREDIENTS

For 8 rice medallions: Rice 1.6 cups (320 g); Parmigiano Reggiano PDO cheese 2 oz (60 g) - to grate; Vegetable broth to taste; Parsley to taste - hedgehog

For the bagna cauda: Extra virgin olive oil 11 tbsp (150 g); Salted anchovies 2.6 oz (75 g); Garlic 3 cloves

Preparation

How to prepare Rice medallions with bagna cauda

To prepare the rice medallions with bagna cauda, first prepare the bagna cauda: desalt the anchovies by soaking them in cold water for at least 30 minutes 1. Meanwhile, cut the garlic cloves into thin slices 2. Pour the oil into a small saucepan, add the garlic, and turn on the very low heat 3.

After the soaking time, open the anchovies in half and remove the bone and tail 4. Add the anchovies to the saucepan 5 and cook for about an hour over very low heat; the oil should not fry 6. In the meantime, prepare the vegetable broth that you will use to cook the rice.

Once ready, blend the bagna cauda with an immersion blender 7 and set aside 8. Pour the rice into a hot saucepan, without adding fat 9.

Briefly toast the rice, stirring with a wooden spoon 10, then pour in a ladle of broth at a time, always waiting for the liquid to be absorbed before pouring the next one 11. Occasionally, add a tablespoon of bagna cauda, adjusting the amount to your taste 12.

At the end of cooking, adjust the salt, then turn off the heat and stir in the grated Parmigiano Reggiano DOP 13. Mix well, then also add the chopped curly parsley 14. Transfer the risotto into a baking dish, level the surface 15, and cover with plastic wrap. Place in the refrigerator until completely cooled.

When the rice is cold, take small portions and compact them between your palms to obtain the shape of a medallion; with these quantities, you will get about 8 16. Place the rice medallions in a well-heated non-stick pan 17 and let them brown over medium-high heat without touching them. Once golden on one side, gently turn them with a spatula 18.

Brown the medallions on the other side and turn them several times to obtain a crunchy and well-golden crust 19, then transfer them to a tray 20. Garnish with curly parsley and serve your rice medallions with bagna cauda 21!

Storage

The rice medallions with bagna cauda can be stored in the refrigerator for 2 days in an airtight container.

Advice

It is not necessary to stir-fry the risotto with butter or oil because it is already present in the bagna cauda.

For an even more intense flavor, you can serve the rice medallions with a few drops of Parmigiano Reggiano DOP fondue!

For the translation of some texts, artificial intelligence tools may have been used.