Gallo risotto rice carnaroli premium500g

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Gallo risotto rice carnaroli premium
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Long Grain Rice for Risotto
Ready in 16-18 min."Carnaroli'' is the king of risotto rice by RisoGallo, an exceptional quality rice with large, full-bodied grains that encompasses six generations of passion and culture for rice. It originates from the Lombardy farmhouses, where the organoleptic characteristics of the land and the microclimate are at their most favourable. It is particularly popular with chefs due to the grains' capacity to retain a perfectly cooked"al dente"style, yet binds harmoniously with all ingredients, creating a perfect result. Risotto in Italy 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.

    Typical valuesper 100g
    Energy1478kJ
    Energy348kcal
    Fat0,7g
    Of which Saturates0,2g
    Carbohydrate78,3g
    Of which Sugars0,2g
    Fibre0,7g
    Protein6,8g
    Salt0,0g

    Preparation and Usage

    How to prepare the authentic Italian risotto Ingredients for 4 persons: 320 g Riso Gallo Riserva Gallo (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. Ina 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. 3. Add a ladleful of the hot stock and simmer. As the stock is absorbed add more stock when necessary. Continue in this way for about 18 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 Remove and discard bottom of the stalks of the asparagus. Finely chop the remainder and sautéthe stalks at Step 1. Add the asparagus tips at Step 3,5 minutes before the risotto is ready.

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