Prepare an authentic dish using this Carnaroli Rice known for its firm texture. Perfect for risotto lovers seeking a premium quality grain.
Rating: 4.8 out of 5 from 52 reviews. Your Italian Risotto Experience Name the king of Italian risotto rice. You're right: That's Carnaroli! by Riso Scotti Come with us on the wonderful journey towards the best-kept secret of the authentic Italian risotto al dente a velvety yet firm texture. Perfect grains, gently dehusked and slowly refined by an emery stone. Features My everyday dedication to use, with care for our earth, for your ultimate risotto experience, That's Scotti Stone Milled, Vacuum Packed, Kosher Further description See top of the pack for Sofia's secret recipe! Sustainable Production We are committed to reducing CO2 emissions: we recycle production waste and convert it into the energy we use in our factory. Country of origin Italy Nutritional data Typical Values For 100g of Raw Product Energy 1478 kJ / 348 kcal Fat 1,6 g Of which Saturates 0,5 g Carbohydrate 76 g Of which Sugars 0,5 g Fibre 0,7 g Protein 7,2 g Salt 0,002 g Storage Store in a cool and dry place Preparation and Usage Risotto Saffron Ingredients for 2 portions: 1/2 teaspoon saffron, 6 handfuls of rice, 2 tablespoons of olive oil, 1/2 onion, 500 ml of stock, 1/2 glass of white wine, 10g of butter. Preparation Fry the onion Pour the rice and simmer with wine until absorbed Once the wine has evaporated, add the stock with saffron and leave to cook for 15/18' Switch off the gas and add butter and Parmigiano Reggiano cheese Package type Plastic bag in a carton box Other Information Full Product Name: Long Grain Rice Storage: Store in a Cool and Dry Place Ingredients 100% long grain rice Dietary Information Kosher Manufacturer Riso Scotti S.P.A., 27100 Pavia, Via Angelo Scotti, 2 - (Italy) Recipes Your best Risotto ai Funghi Porcini (mushrooms) 1 Brown 1/2 a finely chopped onion with 1 garlic clove. Add 200g Porcini mushrooms, season and cook 10'. 2 Add 160g Carnaroli rice and stir. Add 1/2 glass dry white wine and simmer. 3 Pour in 500ml of stock, little by little, and stir until each addition is absorbed and the risotto is al dente (16-18'). 4 To make it creamier stir in a spoonful of butter and a handful of grated Parmigiano Reggiano cheese.
