A tratidional Italian risotto enriched by the extraordinary quality of our Carnaroli rice.
IT’S SPECIAL BECAUSE:
With Carnaroli rice, the king of rice
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.
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.
HAVE FUN COOKING
A demonstration of what you can create with our rice
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!
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”.
risotto with pork
In the area of Pavia, the “culture of pig” is deep-seated: quand’s gà fam, ghe’l pän e salàm (“when you are hungry, you can have bread and salami”) is still a common saying. In the past, breed a pig meant having a life insurance and when it was killed, once a year, in order to check whether the meat prepared to make salami was good, a little part of it was used to prepare a risotto.
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