Project Description
RISOTTO
ALLA LOMBARDA
The innovative tradition of a taste journey through Italy. The embracing creaminess of 4 typical Northern Italy cheeses in a heart-warming risotto.
IT’S SPECIAL BECAUSE
With Carnaroli rice, the king of rice
COOKING TIME:
12 minutes.
HOW TO USE:
Pour the content of the bag into a pot with 600 ml cold water. Mix and bring to a boil. Cook for 12 minutes without lid on medium heat, stirring occasionally until the water is completely absorbed. Add a dollop of butter and some Parmigiano Reggiano cheese for a creamier risotto.
LIVE BETTER WITH TASTE:
We choose high quality, dehydrated natural ingredients to give our risottos an authentic taste and keep the nutritional qualities of the traditional recipe unchanged; without glutamate. Gluten free.
THE NUTRITIONIST RECOMMENDS.
Remember: if you are a healthy and active woman, you should take between 1700 and 2000 calories per day. If you are a man in the same condition, you should take between 2000 and 2400 calories per day. This requirement obviously varies depending on your age, lifestyle and general health.
#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
Ingredients: Carnaroli rice 83%, 5% powdered cheese preparation (whey, powdered cheese (milk, salt, rennet, whey), salt, flavorings); natural flavors, rice starch, butter preparation (butter, milk proteins, whey permeate); salt, onion, whole milk powder, 0.4% parmesan cheese preparation (milk, rennet, salt, egg lysozyme); 0.4% stracchino cheese preparation (55% stracchino (pasteurized milk, Cream, salt, rennet, lactic ferments), whey, salt); 0.4% zola cheese preparation (55% zola (milk, lactic ferments and fungal starters, salt, rennet), whey, salt); 0.4% crusted stracchino cheese (crusted stracchino 80% (milk, salt, rennet), whey, salt); garlic.
ALLERGENICS
It may contain traces of fish, molluscs, shellfish, celery, soy and sulphites. Gluten free.
BEST BEFORE DATE
15 months after production date
NUTRITIONAL TABLE
HAVE FUN COOKING
A demonstration of what you can create with our rice
VENERE RECIPES by Francesco Sodano
Mediterranean Stuffed Peppers
with Venere® Rice
Riso Scotti Venere by Francesco Sodano
#CREATIVECOOKING
ARBORIO RISOTTO
WITH LEEK AND BROAD BEANS
Spring Arborio rice, with leeks and broad beans, a healthy, genuine and tasty dish.
#COOKINGJOINSPEOPLE
Oshi Palov
Tajikistan
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.
#COOKINGJOINSPEOPLE
Xinjiang Uyghur
Polo China
It is a vegetarian dish where meat has been replaced with dried fruits, such as prunes, apricots and raisins.
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