Gallo risotto rice Vialone Nano
£2.69 (£5.38 per kg)
Ready in 17-19 min. Risotto is a traditional rice meal from the North of Italy. To get the perfect creamy and velvety consistence with the rice still retaining some bite,""al dente"", you need nothing but the best rice milled in the very best way. Vialone Nano: beloved by the Venetians. Its stubby grain makes it ideal for creamy Risottos and particularly for seafood. The Italians love it because: It is creamy and velvety. The rice retains some bite,""al dente"". It is versatile - you can easily create your own recipe for every occasion. The Riso Gallo story begins in 1856 in Genoa with a man called Giovanni Battista, and today, some 155 years later, his direct descendants in the sixth generation are still running the business, now located in Robbio Lomellina. Riso Gallo produces rice in the Northern Po Valley, the only authentic risotto rice growing region and thesingle biggest rice growing area in Europe. The interaction of climate, soil type, landscape and local workers, whose know how has been crafted by centuries of passion, ensure the uniqueness of Riso Gallo products. The Italian passion for food, with the use of natural and fresh ingredients, is recognised the world over. The dish of risotto embodies this approach, with the use of just rice, onions, a knob of butter, stock, and local fresh ingredients, being all you need for a complete meal, the perfect balance of creaminess and""al dente""texture. Rice weeders, some of whom direct descendants still work for Riso Gallo today. Riso Gallo selected the best varieties, perfect for an excellent Risotto: Arborio, Carnaroli and Vialone Nano. For recipes and further information www.risogallo.co.uk
Preparation & Storage
- There are only 4 basic steps to prepare a delicious risotto. You just need a saucepan, a few minutes and some imagination. How to Cook Rice the Italian Way. Ingredients for 4 persons: 320 g Riso Gallo Vialone Nano (one pack serves 6), 1 litre hot chicken or vegetable stock, 1 medium chopped onion, 40 g of butter, 1 glass of dry white wine, freshly grated Parmesan and any other ingredients you may wish to add. 1 In a heavy bottomed saucepan, sautéthe onion in the butter until soft. Add the rice and coat well until transparent. 2 Add the wine and stir until it has evaporated. Add a ladleful of the hot stock and simmer. As the stock is absorbed add more stock when necessary. 3 Continue in this way for about 19 minutes until the rice is soft, tender and creamy, but the grains are still firm in the centre. 4 Stir in the parmesan and the other ingredients if necessary, test for seasoning, cover and leave for 2 minutes. Serving Suggestion. Use fish stock. In Step 1, add the finely chopped squid after having sautéd the onion. In Step 2, add prawns 5 min. before the rices is cooked. Garnish with some parsley.
Store in a cool dry place
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