CARNAROLI 160 YEARS GREEN
Premium Italian Rice for Risotto – 1950s Edition
IT’S SPECIAL BECAUSE:
Carnaroli grown exclusively in the Lombard rice fields, subjected to careful selection, set aside for at least 18 months, worked in stone as it once was
HOW TO USE:
You can use 18-month aged Riso Carnaroli for your great signature risotto!
LIVE BETTER WITH TASTE:
After resting for 18 months at refrigerated temperature, the starchy components of the grain stabilize. The rice grain becomes more structured and consistent, releasing less protein, vitamins and starch into the cooking water, thus absorbing the seasonings better.
THE NUTRITIONIST RECOMMENDS.
Taking small amounts of carbohydrates consistently throughout the day is important if you want to fuel your body correctly.
– 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
– At least 80% of this package cardboard is made out of recycled material.
HAVE FUN COOKING
A demonstration of what you can create with our rice
Tahchin Morgh is a rice-based dish. It’s made of two parts: the lower layer, called Tahdig (Tah=lower + dig=pot), obtained by mixing chicken, saffron and the other ingredients and the upper layer made only of white rice. In Farsi, Tahchin means “spread at the bottom” and Morgh means “chicken”.
Gelin Budu, or “bride’s thighs” is the Turkmen-Iraqi name given to these soft and brown meat croquettes. The unique feature of this dish is the crust of rice worked with flour, that provides the croquettes with a unique taste and consistency.
Kormas comes probably from Persia. The name derives from the Hindi word that means “braising”: it’s the type of cooking, since the meat or vegetables are braised in a pot with little quantities of liquid, (yogurt or water).
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