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With its long and consistent grains, this rice has excellent cooking properties. A cross between Vialone and Lencino varieties, it has always been the favorite variety of great chefs to prepare the finest risottos.
Package made in vacuum conditions to preserve the rice all its qualities.
Net weight : 1kg
How to use : A very easy and delicious idea,
Ingredients: Superfino Carnaroli Rice 300g - 100g Milk - 50g Onion - 50g Parsen - 2 egg yolks - 2 lemons preferably untreated - Vegetable broth - Extra virgin olive oil - Salt.
Preparation: Chop the onion, let it dry in a little oil, then toast the rice and cook, adding the hot stock, little by little (about half a liter in total); at the end, ie after about 15 ', stir in the risotto with the yolks diluted in the milk, the grated parmesan, the juice of a lemon and its peel fillet. Serve the risotto garnished with thin slices of lemon and, if desired, leaves of marjoram.
|Energy||1478 kJ / 353 kcal|