THEthe InGalera restaurant was opened in 2015 by the non-profit social cooperative “Abc la sapienza in table”present in the Bollate prison since 2004 to organize home catering events for customers, with the involvement of prisoners admitted to external work; first case in the history of Italian prisons.
The InGalera Restaurant is also the first case of a restaurant inside a prison, open to all external society and run by prisoners. Over the course of its ten years of existence, the kitchen and dining room brigades have alternated with a p90% of the work is done by inmate staff, who can choose to continue working at the end of their sentence at the facility, and by external staff, in cases where it is necessary to fill the temporary absence of inmate staff.
Yellow risotto with the long bone called osso traversino from the InGalera restaurant
Ingredients
For the risotto: 140 g of Gallo Gran Riserva rice, saffron pistils, Prosecco wine, Grana Padano, butter with 82% acidified fat.
For cooking bone: ½ veal cross bone per person (it is necessary to reserve it from a good butcher), breadcrumbs, edible flowers, extra virgin olive oil, salt, pepper.
For the broth: veal (white steak and knee), 1 stick of celery, 2 carrots, 1 onion, 1 copper tomato, 1 sprig of parsley.
Yellow risotto with long bone from the InGalera restaurant
Procedure
Leave the bone to soak in cold water for 2 hours, then cook it in the oven at 180°C for 15 minutes and season it with panure, butter, salt, pepper, edible flowers and a drizzle of oil. Place the bone back in the oven for 6 minutes before serving with the risotto.
For the broth, place all the cold ingredients in a pan with 5 liters of water, bring to the boil, skim and boil for about an hour, then filter to remove impurities and keep aside.
For the risottoin a rondo, toast the grains, blend with Prosecco and gradually add the hot broth with the saffron pistils and cook for 20-25 minutes, then turn off the heat and stir in butter and grated Parmesan to obtain a risotto all’onda. Leave to rest for 2-3 minutes.
Presentation: arrange the risotto on the plate and complete with the bone.
All the risottos in the world of Riso Gallo
Riso Gallo celebrates its 170th anniversary with the 12th edition of the “Guida Gallo”, entitled “All the Risottos in the World”, presented in Milan on 11 May 2026.
The guide, born in 1998 for promote the culture of risotto in haute cuisinetoday collects 142 recipes signed by Italian and international chefs, and is a reference for professionals and enthusiasts.
The 2026 edition marks the return of risotto as the protagonistwith a significant growth in Italian proposals (91 restaurants involved) and a strong international presence, especially in UK, US and Asia. The guide also broadens the focus on sweet interpretations of riceinvolving realities such as Real Milk and Poppella.
All the risottos in the world of Riso Gallo (edited by)
The presentation of the book took place in the Sala Buzzati of Corriere della Sera with chefs, journalists and sector operators. The catering was entrusted to InGalera, a restaurant inside the Bollate prison, as a symbol of social inclusion and sustainability.
The Gallo Guide is available in bookstores from 11 May 2026 at the price of 40 euros and will be distributed digitally by CairoRCS starting from September.
