Project Description
ARBORIO
RICE 5 KG
Italian Rice for Risotto
From the name of the town near Vercelli where it originated in 1967, an icon of quality Italian rice, with a grain larger than other varieties and a high starch content.
IT’S SPECIAL BECAUSE:
It’s difficult to miss a recipe, even for those who are not a chef
COOKING TIME:
15-18 minutes.
HOW TO USE:
The ideal rice for risotto:
it has large grains and pearls that
increase in volume during
cooking, releasing the starch and
making the risot to super creamy.
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 Arborio Rice
ALLERGENICS
None
BEST BEFORE DATE
20 months after production date
NUTRITIONAL TABLE
HAVE FUN COOKING
A demonstration of what you can create with our rice
VENERE RECIPES by Francesco Sodano
Mexican Chilli
with Venere® Rice
Riso Scotti Venere by Francesco Sodano
#COOKINGJOINSPEOPLE
Tuy palovi
uzbekistan
Plov is one of the main Uzbek typical dishes, usually cooked with rice, pieces of meat, carrots and onions. The origin of this dish is bound to a legend!
#CREATIVECOOKING
Rainbow chard
and Venere rice
In this quick and easy lunch bowl, we pair Venere rice with rainbow chard and a poached egg, with aromatic herbs.
Risotto by Francesco Sodano
Creamy Cacio&Pepe Risotto
with Arborio rice
Riso Scotti by Francesco Sodano
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