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Ritrovo Carnaroli Rice - 17.6 Oz

Ritrovo Carnaroli Rice - 17.6 Oz

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Rice, Carnaroli, Organic

USDA Organic. Certified Organic: By Bioagricert Srl - Operator code K13X. For making the perfect risotto. For centuries Carnaroli has been the premier superfino rice for making risotto. Ritrovo Selections organic carnaroli rice is grown in the Po river delta of piemonte in northern Italy. With a robust structure that gives up starches gradually, the individual grains remain firm and intact, permitting professional and home chefs alike to make the perfect risotto. ritrovo.com. Product of Italy.
Nutrition Facts

Serving Size: 0.25cup dry
Servings Per Container: 11
Calories Amount Per Serving
176		 % Daily Value
Calories From Fat Amount Per serving (-)
Total Fat Amount Per serving 0.3g 0%
Saturated Fat Amount Per serving 0g 0%
Trans Fat Amount Per serving 0g
Polyunsaturated Fat Amount Per serving 0g
Monounsaturated Fat Amount Per serving 0g
Cholesterol Amount Per serving 0mg 0%
Sodium Amount Per serving 3mg 0%
Potassium Amount Per serving 41mg 2%
Total Carbohydrate Amount Per serving 39.7g 13%
Dietary Fiber Amount Per serving 1.3g 5%
Sugars Amount Per serving (-)
Protein Amount Per serving 3.5g 7%
Vitamin A (-)
Vitamin C (-)
Calcium 4%
Iron 4%
Carnaroli Rice (Organic Ingredient).
Product Attributes
Organic
Warning Contains: Packaged in a facility that also handles wheat, milk and tree nuts.
Directions Basic Risotto Recipe (Serves 2): You'll need one cup (about half a bag) of Carnaroli rice and 4-5 cups of broth, either homemade or purchased. Bring the broth to a boil then reduce heat to a simmer. Meanwhile, chop a shallow or the white part of one leek. Saute in a heavy fry pan with a little butter or olive oil until tender. Toast the rice with the softened vegetables over low heat, until the grains turn from translucent to opaque. At this point, you may add a splash of white wine as the first cooking liquid. Simmer the rice at medium to medium low heat. As the liquid is absorbed start adding broth, a ladle at a time, stirring continuously. Continue to add broth to the rice until the mixture is just al dente, then remove it from the heat. This should take 17-20 minutes. Stir in pre-cooked condiments such as chopped or pureed vegetables, pesto, tomato chunks, cooked beans, tuna, etc. Add some extra virgin olive oil or a pat of butter to give the risotto a shiny texture. You can add gr
About the Producer Ritrovo Italian Regional Foods

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