Riso Gallo risotto pronto asparagus
£2.29 (£13.09 per kg)
Risotto Pronto from Riso Gallo is a range of delicious risottos, as only Italians know how. Because it is packed in protective atmosphere, preservatives are unnecessary. All you have to do is add water, bring to the boil, and simmer for 12 minutes to create a perfect Risotto - Pronto! The Riso Gallo story begins in 1856 in Genoa with a man called Giovanni Battista, and today, some 150 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 the single 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. For recipes and further information www.risogallo.com
Parboiled Rice, Flavourings (contains Milk), Melted Cheese, Milk Proteins, Potato Starch, Salt, Asparagus Pieces 0.8%, Asparagus Powder 0.8%, Malt Dextrin, Sugar, Onion, Yeast Extract, Parsley 0.13%, Chives, Curcuma
Preparation & Storage
- How to prepare an excellent Risotto in just 12 minutes.1. Pour 2 glasses of cold water for each glass of rice into a heavy based saucepan (175g Risotto = 450ml water).2. Bring to the boil and simmer for 12 minutes or until water is absorbed. Stir occasionally during simmering and especially just before serving.3. Add a knob of butter or drizzle of oil and Parmesan. Best served creamy.Buon appetito!How to personalize your risotto before serving:Add prawns 5 min. before end of cooking time.Stir in chopped sun-dried tomatoes just before serving.Garnish with basil leaves and grated Pecorino.Stir in small cubes of Gorgonzola&chopped pistachio nuts.
Store in a cool, dry place.WHEN OPENED, USE WITHIN ONE MONTH.
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