Unusually this year, the Giro d’Italia takes its bow in Brescia rather than Milan, although both are in Lombardy where rice is grown on the flat flooded plains and used in well-known dishes such as risotto. I often cook this recipe in spring after a morning’s ride, as it showcases fresh green seasonal vegetables and it’s quicker to cook than you might think – providing, of course, you prepare most of it beforehand: either the night before or just before you ride. Continue reading →