Officina del Riso is a forge of creativity, where the search for the best products belonging to the Mediterranean gastronomic universe is combined with the art of Japanese sushi, giving life to unusual gunkans.
Yume rice balls wrapped in crispy pork jowl and topped with pecorino cream and pepper yolk, or Yume embraced by lard and honey with caramelized Tropea onion on top are a few examples.
The restaurant has four locations in Milan.
Officina del Riso brings to the table the passion for risotto in all its forms and possibilities, starting from the traditional recipe but using refined products and above all a very special rice.
Lomello, a newborn variant of rice – similar to Carnaroli – with a robust grain and thick, soft rind that gives risotto an uncommon creaminess even without the addition of butter during the phase of creaming.
Officina del Riso brings to the table the passion for risotto in all its forms and possibilities, starting from the traditional recipe but using refined products and above all a very special rice.
Lomello, a newborn variant of rice – similar to Carnaroli – with a robust grain and thick, soft rind that gives risotto an uncommon creaminess even without the addition of butter during the phase of creaming.
