For this recipe I used Rosa Marchetti rice from Cascine Orsine. I find it particularly tasty, fragrant in cooking, creamy in the result. Here I refer you to the company that produces it, not because you want to advertise, but because if you take a look at it and read the story, you can easily understand why such a good rice comes out of a place and people.

320 gr of Rosa Marchetti rice
2 tufts of red radicchio di Treviso
4 black cabbage leaves
4 tablespoons of Tamari sauce
6/7 green cardamom seeds
Evo oil, salt, pepper
Edible flowers

Cook the rice in a saucepan (1 rice proportion: 2 water) with a pinch of coarse salt, a drizzle of extra virgin olive oil and cardamom. When the rice has absorbed all the water, turn off the heat and leave to rest for about ten minutes, then shell with the help of a fork.

Wash and peel the radicchio and the black cabbage leaves. Cut the radicchio into pieces of about 1 cm and make a chiffonade with the black cabbage.
In a non-stick pan pour 3 tablespoons of oil and, when hot, add the radicchio and black cabbage. Cook over high heat for about 5 minutes, then blend with the soy sauce, put the lid on and finish cooking (3/4 minutes). Extinguish the fire.
With the help of a pastry cutter, form a base with the rice and proceed by laying the radicchio with the black cabbage and finally the edible flowers to garnish the dish.
The Tamari flavor will give a note of mushroom to the radicchio.

In the photo you can see carrot chips, used together with the flowers to decorate the dish. I dried the carrots for 8 hours at 40 ° C.