Riso Melotti Carnaroli Risotto Rice

Riso Melotti Carnaroli Risotto Rice, which is mainly grown in the Po Valley in Italy, is often referred to as the king of rice, because the risotto prepared with it becomes creamy, but also retains a little bite. Due to its lower area yield, it is more expensive than arborio or vialone. Its origin lies in the cross between Vialone and Lencino.

Riso Melotti Carnaroli Risotto Rice variety was discovered in 1945 from Vialone and Lencino varieties and belongs to the Superfino category. The growing area is in the Italian Piedmont region. Its harvest yield is relatively low, which is also reflected in the slightly high price. Carnaroli stands for "hard-boiling". The rice strikes the perfect balance between fluid intake and starch release. An indispensable must for all risotto lovers.

Riso Melotti Carnaroli Risotto Rice has a relatively oval shape, about an 8-millimeter long grain that keeps its shape when cooking. The starch is distributed evenly throughout the grain of rice. After 16 to 18 minutes of cooking time, the carnaroli produces a creamy risotto that remains al dente for a long time. The rice grains do not stick together when cooking, so the result always remains robust.

The slim, delicate grain is ideal for rice dishes of all kinds and is rich in nutrients. Another advantage of Carnaroli is that the time between 'cooked' and 'overcooked' rice is much longer, which makes it easier to prepare a wonderfully smooth risotto.

It does not stick when cooking and is therefore extremely popular with many cooks who offer high-quality risotto. Especially when bite-proof dishes such as roasted porcini mushrooms, grilled seafood, green asparagus, fennel, bell peppers or grilled or fried game fish are served.

Italians love rice as much as they do pasta and pizza. They have created a variety of the most delicious risotto dishes, so there is a guarantee of no boredom.

If you say risotto, you must also say Carnaroli: the medium-sized grain of rice has excellent cooking stability, absorbs the aromas of all spices and is so strong that it conjures up the creamiest risotto.

Nutritional information

How to taste it

Cook in boiling salted water for about 17-18 minutes. Count about 70 to 100 grams of rice per person. It is a long-grain rice with a subtle taste, a very white color. Its unique characteristic is to taste the food with which it cooks (do not wash the rice before cooking it). Besides risotti, it is also perfect for rice salads and paella.

With its low starch content, a firm texture and fairly long grains, Carnaroli rice is a perfect companion for risotto because it absorbs a lot of broth without losing too much starch.

Preparation

Unlike white rice, which needs to be rinsed, carnaroli rice should not be rinsed under any circumstances. It is the presence of starch that gives the risottos their creamy texture.

Cooking of Riso Melotti Carnaroli Risotto Rice

Riso Melotti Carnaroli Risotto Rice is very similar to pilaf cooking. The rice must first be sautéed in a little fat until the grains become translucent. Then add the exact amount of broth that the rice needs to cook. You can use vegetable, poultry, beef or fish stock depending on the recipe. However, unlike pilaf cooking, the broth must be added in small successive quantities until it is completely cooked. Carnaroli rice is cooked when it is tender on the outside and firm on the inside. Because of its high starch content, carnaroli rice should have a creamy texture. Then, to make a risotto, all you have to do is add a little cream or butter, parmesan cheese and a few ingredients that will flavor and embellish the rice. These can be seafood, spices, vegetables or meat.

Riso Melotti Carnaroli Risotto Rice

It is perfectly cooked as loose and grainy as possible. In Italy, you have a different idea of ​​good rice dishes. The perfect risotto should be really creamy and slightly flowing. The basic principle of preparation is always the same: the rice is sweated together with onions in butter until translucent. With constant stirring, the broth is poured in repeatedly, which the rice soaks up. A good risotto must be served with the right cooking point. It is reached when the rice grains are already cooked on the outside but still have a bite on the inside. In order to find the perfect risotto rice, it makes sense to deal with the consistency and cooking behavior of the different types of rice. In principle, you cook in Italy with arborio, vialone nano, and carnaroli rice. All three types of rice have relatively large grains with a relatively high proportion of starch. Here is a small product knowledge with the most important differences:

Preparation tips for Risotto Carnaroli

1.  Bring 1 liter of broth or stock to a boil in a saucepan for 4 servings.

2.  In a second saucepan, heat 2 tablespoons of butter or olive oil over medium heat and sauté a finely diced shallot until translucent.

3.  Add 375 g of Risotto Carnaroli and stir-fry until the kernels are glassy.

4.  Then deglaze with 150 ml of white wine, pour in hot broth and bring everything to a boil.

5.  Let the rice cook gently in an open saucepan over low heat for 18–20 minutes, stirring occasionally. Now the risotto is creamy, but the rice grains still have a bite.

Preservation

Riso Melotti Carnaroli Risotto Rice, like all varieties of rice, is stored in an airtight container, away from air, light, and heat.Cultivated by the Melotti Family on their farm located in Isola della Scala, Verona, in northern Italy. Processed and packaged using traditional methods. It is considered one of the best varieties of rice for risotto.

Suggestion: Ideal for grainy risottos and rice salads because it releases little starch and keeps its firmness during cooking.

2.2 pound (1 kilogram)

Ingredients: 100% Italian Carnaroli risotto rice

Packaging: Paper Package

Region: Veneto

Product of Italy