Vine leave roulades

  • Difficulty


  • 100 g Riso Arborio
  • ½ onion
  • 20 g Butter
  • 20 vine leaves
  • 1 sprig mint
  • 1 carrot
  • 200 g minced veal (or lamb)
  • 1 small bunch Italian parsley
  • 1 leek
  • salt and pepper
Riso Arborio


Wash the vine leaves, blanch them in boiling water for 2 minutes, drain them and dry delicately.   Toss the rice in plenty of boiling water and cook for 10 minutes.   In the meanwhile, wash the parsley and the mint and chop them finely separately; peel and chop the onion finely.   Also clean and chop the carrot coarsely into bits and dice the leek.   Pour some oil in a saucepan add the chopped onion, the leek and the carrot and fry until soft but not golden.   add the minced meat, brown it all over, tossing it from time to time, on a high heat, then season with salt and pepper.   Add the drained rice, stir with a wooden spoon, remove the pan from the heat and sprinkle the chopped parsley and the mint over it.   Spread a spoonful of rice over each vine leaf and make a roll.   Arrange them neatly one next to the other in a pan, cover them with water, add the bits of butter, a pinch of salt and pepper, cover with a lid and cook for about 20 minutes. Serve warm or cool.