Project Description
RISOTTO CARNAROLI
PESCATORA
A traditional Italian risotto enriched by the extraordinary quality of our Carnaroli rice.
IT’S SPECIAL BECAUSE:
With Carnaroli rice, the king of rice
COOKING TIME:
12 minutes.
HOW TO USE:
Empty 600 ml of water in a saucepan and bring to boil. Empty the content of the bag in the boiling water and cook for 12 minutes on a medium heat without cover. Stir occasionally, until all the water is completely absorbed. Serving hint: stir in butter and grated cheese for a creamy 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.
TECHNICAL DETAILS
INGREDIENTS
Ingredients: Carnaroli rice 84.7%, rice flour, tomato 2.9%, natural flavourings, prepared based on fish and crustaceans 1.43% (rice flour, prepared based on fish 14% (cod powder 55%, corn maltodextrin), sugar, salt, refined palm vegetable fat, yeast extract, onion, crab extract 1.2% (crab extract powder 55%, tapioca starch), nutmeg, black pepper), salt, flavourings, prepared based on butter (butter, milk protein, permeated with whey), prepared from squid 0.55% (squid extract 54%, tapioca starch, salt), prepared based on fish 0.52% (cod powder 55%, maize maltodextrin), onion, parsley 0.2%, garlic.
ALLERGENICS
It may contain eggs, celery, soy, sulfites.
Gluten free
BEST BEFORE DATE
15 months after production date
NUTRITIONAL TABLE
DISCOVER ALSO
HAVE FUN COOKING
A demonstration of what you can create with our rice
#CREATIVECOOKING
Meigoo Polow
Iran
Traditionally, rice was present in Norther Iran cooking and in the houses of wealthy, while in the rest of the Country bread was the main element. Nowadays, the most appreciated varieties of rice thanks to their flavour are the ones cultivated in Northern Iran. The proposed recipe is Meigoo Polow, a dish cooked in Southern Iran.
#VENERERICE
VENERE RICE
WITH TANGY RADISHES AND NUTS
Venere Rice, the first Italian aromatic black rice, is such an elegant, stark backdrop for any bright ingredient - I love combining its deep, purple hue with the beautiful nuances of springtime produce.
#VENERERICE
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.
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