Carnaroli rice - 1kg
Sometimes called the "king of rice" (or "caviar of rice"), Carnaroli is the biggest of the Italian superfino rice varieties. Carnaroli is grown in Italy's Piedmont region, where the combination of exceptional climate, soil, landscape and local expertise ensure its quality and uniqueness. Carnaroli retains its texture very well during cooking, making it ideal for fine risottos and rice salads.
Carnaroli Rice (Oryza sativa L.)
Celery, Gluten, Crustaceans, Eggs, Fish, Lupin, Dairy, Molluscs, Mustard, Peanuts, Sesame, Soy, Sulphites, Nuts
There are four steps to risotto heaven:
Soffritto: Gently sauté onions in butter or oil for a couple of minutes.
Tostatura: Add risotto rice and stir for a few minutes to coat with the butter or oil.
Cottura: Add boiling stock as necessary for 16-18 minutes, until the rice is cooked.
Mantecatura: Rest the rice for 1 minute off the heat before adding a knob of cold butter or cheese.
You can create your own risotto by simply adding your own ingredients at the appropriate stage of cooking.
Do not wash rice before cooking it as this removes the valuable starch which makes the risotto creamy.
Cook the rice slowly by letting it gradually absorb stock that is added little by little until the rice is cooked.
Stir risotto continuously to prevent it from sticking to the bottom of the pan.
Keep the stock on the hob at boiling point, so that the rice does not stop cooking when the stock is added.
Risotto is ready when al dente, or when it is tender on the outside but it has a firm bite in the centre.
Take the rice off the heat just before you think it is ready because it will continue to cook in its own heat.
Try Carnaroli rice for delicate, elegant dishes like risotto with white truffle, saffron, artichokes or seafood.
About 75g per serving
Store in a cool, dry place. Once opened store rice in a tightly sealed container.