Project Description
RISOTTO
ECCELLENTE
Your experience of an exellent Italian risotto.
IT’S SPECIAL BECAUSE
Effortlessness, Experience, Excellence.
That’s Riso Scotti Risotto Eccellente.
COOKING TIME:
15-18 minutes.
HOW TO USE:
Big and rich grains, which give your risotto effortless creaminess: plunge into Italian comfort food and eat as when in Rome!
LIVE BETTER WITH TASTE:
The health benefits of rice derive from its easily assimilable carbohydrates, its noble proteins and the absence of allergens that can cause annoying reactions.
THE NUTRITIONIST RECOMMENDS.
Rice carbohydrates are easily assimilated because, being organized in much smaller grains than those of other cereals, your stomach digests them immediately and transforms them into prompt energy.
#INAIDOFSUSTAINABILITY
– It supports the Italian rice supply chain through the “We are all rice grains” project
– Produced with a lowered environmental impact: we recycle production waste and convert it into the energy we use in our plant, reducing CO2 emissions
TECHNICAL DETAILS
INGREDIENTS
Long Grain Rice
ALLERGENICS
None
BEST BEFORE DATE
26 months after production date
NUTRITIONAL TABLE
DISCOVER ALSO
HAVE FUN COOKING
A demonstration of what you can create with our rice
#CREATIVECOOKING #ITALIANRISOTTO
Arborio Rice risotto
with asparagus lemon & parmesan
Asparagus has been considered a symbol of elegance and refinement since ancient times. No wonder it pairs so beautifully with a luxurious, creamy risotto!
#CREATIVECOOKING #ITALIANRISOTTO
Arborio Risotto
with Shrimp and Coconut Milk
Creamy, fragrant, and irresistible, this shrimp risotto combines the richness of Arborio rice with the exotic touch of coconut milk and the freshness of lime.
#CREATIVECOOKING
Arborio Risotto with Pumpkin,
Carne Seca, and Queijo Coalho
In Brazil, queijo coalho has been grilled on wooden skewers and sold on beaches for decades it melts without losing its shape, making it perfect for adding a unique texture to risotto.
#VENERERICE
Chorizo, Mushrooms and Eggs
with Venere® Rice
Riso Scotti Venere by Francesco Sodano
NEWSLETTER
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