Sometimes called the "king of rice" (or "caviar of rice"), Carnaroli is the biggest of the Italian superfino rice varieties. Carnaroli is grown in Italy's Piedmont region, where the combination of exceptional climate, soil, landscape and local expertise ensure its quality and uniqueness. Carnaroli retains its texture very well during cooking, making it ideal for fine risottos and rice salads.
INGREDIENTS
Carnaroli Rice (Oryza sativa L.)
FREE FROM
Celery, Gluten, Crustaceans, Eggs, Fish, Lupin, Dairy, Molluscs, Mustard, Peanuts, Sesame, Soy, Sulphites, Nuts
NUTRITIONAL CLAIMS
Low-Fat, Sugars-Free, Salt-Free
CERTIFICATIONS
Halal, Kosher
PREPARATION
There are four steps to risotto heaven:
- Soffritto: Gently sauté onions in vegan butter or oil for a couple of minutes.
- Tostatura: Add risotto rice and stir for a few minutes to coat with the vegan butter or oil.
- Cottura: Add boiling stock as necessary for 16-18 minutes, until the rice is cooked.
- Mantecatura: Rest the rice for 1 minute off the heat before adding a knob of cold vegan butter or vegan cheese.
You can create your own risotto by simply adding your own ingredients at the appropriate stage of cooking.
COOKING TIPS
- Do not wash rice before cooking it as this removes the valuable starch which makes the risotto creamy.
- Cook the rice slowly by letting it gradually absorb stock that is added little by little until the rice is cooked.
- Stir risotto continuously to prevent it from sticking to the bottom of the pan.
- Keep the stock on the hob at boiling point, so that the rice does not stop cooking when the stock is added.
- Risotto is ready when al dente, or when it is tender on the outside but it has a firm bite in the centre.
- Take the rice off the heat just before you think it is ready because it will continue to cook in its own heat.
COOKING TIME
16-18 minutes
SERVINGS
About 13 portions (5 full tablespoons / 75g per serving)
STORAGE
Store in a cool, dry place. Once opened store rice in a tightly sealed container.
