Premium Italian Rice for Risotto
Rice of excellence grown exclusively in the Lombard rice paddies, subjected to a careful selection, a maturation of at least 18 months and finally a delicate processing.
IT’S SPECIAL BECAUSE:
It resists cooking and absorbs the flavors of the seasonings, enhancing them.
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
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).
Known as the “king of meals”, Palov employs vegetables, rice, meat and spices, and there are up to 200 varieties. The importance of this dish for the Tajik communities is summarized in the popular saying: “If you eat Oshi Palov at someone’s house, you have to respect him/her for 40 years.” Groups of men or women prepare it either in their home or in the tea houses, while they socialize, play music or sing. The knowledge bound to the practice is handed down from generation to generation in families and cooking schools.
Risotto with saffron
The first identifiable risotto recipe dates back to 1854.
Paloo is the Kirgiz version of a dish that in the Central Asia is commonly called Plov. It’s made of pieces of meat (usually mutton or beef, sometimes chicken) fried in a big qazan (a cast iron cauldron) and mixed with fried chopped carrots, jiuicai (Chinese chive) and cooked rice. The dish is garnished with fried garlic cloves and red peppers. Shirin Paloo is a vegetarian dish where meat has been replaced with dried fruits, such as prunes, apricots and raisins.
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