One of the best known rice varieties, with very big grains. During cooking, the external layer cooks more, while the kernel – rich in starch – remains firm (“al dente”). It is recommended for flans and “mantecato” (creamy) rices. 

Energy value 361 Kcal
1510 KJ
Fat
satured fat
0,6 g
0,1 g
Carbohydrates
sugar
78 g
0,3 g
Dietary Fiber 1,4 g
Proteins 7,4 g
Sodium 0,01 g
Average values for 100g of product *
(* Source: Ente Nazionale Risi)
What can I do with this product?

Parmigiano Risotto

In a medium saucepan, bring the broth to a simmer and keep warm over low heat.  In a separate medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and garlic and cook, stirring with a wooden spoon, until the onion is transparent, about 5 minutes. Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent, about 2…

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Mushroom Risotto

Soak the porcini mushrooms in hot water for 10 minutes, then drain well. Heat the oil in a saucepan and add the onion and garlic. Fry over a gentle heat until softened. Add the mushrooms and the ½ glass of wine and fry until browned. Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed. Add a ladleful of the stock and simmer,…

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Contacts

46030 San Giorgio di Mantova (MN) - Via Ghisiolo, 67

(+39) 0376/340170

info@riseriacampanini.it

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