Carnaroli Rice from the Lower Pavia Area Superior Quality - Del Colle

The chefs' rice, exceptional firmness when cooked and natural creaminess

Superior Quality Carnaroli Rice grown in the Basso Pavese, the heart of Lombardy's rice-growing region, is universally recognized as the "chefs' rice". Carefully selected and certified by the Ente Nazionale Risi, it reaches your table through a short, traceable supply chain that represents Italian excellence in the culinary world. Chosen by professionals for its impeccable performance, it is ideal for anyone who wants to serve superior rice capable of enhancing every dish with perfect flavor, aroma and texture.

characteristics and properties: The long, full-bodied and glossy grains of Carnaroli have a high amylose content, which ensures exceptional firmness during cooking and natural creaminess thanks to the gradual release of starch. Certification by the Ente Nazionale Risi attests to its origin and quality, the result of a controlled supply chain rooted in the Pavia area. During cooking, the grain maintains its shape and structure, releasing a delicate aroma with vegetal notes and a slight toasted nuance. The taste is elegant, balanced and persistent, with a velvety texture that coats the palate and enhances every ingredient.

directions: No soaking required. For optimal results, toast the rice in a pan with a fat (butter or oil), deglaze with white wine and continue cooking by adding hot stock a little at a time. Cooking time: approximately 16-18 minutes. At the end of cooking, stir in butter and cheese off the heat to enhance its creaminess and aroma.

in the kitchen: It is the ideal rice for gourmet, refined and creamy risottos: from classic saffron risotto to more complex recipes with truffle, shellfish or reductions. Also perfect for timbales, arancini or baked dishes where a firm texture and the ability to bind sauces are essential. This rice performs at its best with haute cuisine techniques, but also delivers excellent results in home cooking.

Recipes to try

Four ideas, from the simplest to the most elaborate. Find the linked ingredients at Green Block Market.

1. Saffron risotto (easy, 25 min, serves 4)

Ingredients: 320 g rice, 1 sachet of saffron powder, sliced onion, BIO extra virgin olive oil, 1 l hot vegetable stock, white wine, butter and grated cheese for finishing, fine sea salt.

1. Rehydrate the onion in a little lukewarm water, drain it and sauté it in oil.
2. Toast the rice for 2 minutes, deglaze with the white wine and let it evaporate.
3. Cook for 16-18 minutes, adding the hot stock a little at a time; halfway through cooking, dissolve the saffron in a ladleful of stock and add it.
4. Turn off the heat, stir in the butter and cheese, and adjust the salt. Let rest for 1 minute.

2. Pea risotto (easy, 25 min, serves 4)

Ingredients: 320 g rice, 1 jar of BIO very fine peas in water, sliced onion, parsley, BIO extra virgin olive oil, black pepper, 1 l hot vegetable stock, butter and grated cheese for finishing, fine sea salt.

1. Rehydrate the onion, drain it and sauté it in oil; toast the rice for 2 minutes.
2. Cook for 16-18 minutes, adding the hot stock a little at a time.
3. During the last 5 minutes, add half the drained peas; blend the other half with a ladleful of stock and stir it in.
4. Stir in the butter and cheese off the heat, then finish with parsley, pepper and fine salt.

3. Risotto with sun-dried tomatoes, walnuts and rosemary (medium, 40 min, serves 4)

Ingredients: 320 g rice, 60 g San Marzano sun-dried tomatoes, 50 g shelled walnuts, rosemary, sliced onion, BIO extra virgin olive oil, black pepper, 1 l hot vegetable stock, white wine, butter and grated cheese for finishing, fine sea salt.

1. Soak the sun-dried tomatoes in hot water for 20 minutes, then drain and cut them into strips.
2. Toast the walnuts in a dry pan for 3 minutes and chop them coarsely.
3. Sauté the rehydrated onion and rosemary in oil, toast the rice for 2 minutes and deglaze with the white wine.
4. Cook for 16-18 minutes with the hot stock, adding the sun-dried tomatoes halfway through cooking.
5. Stir in the butter and cheese, then finish with the walnuts, pepper and fine salt.

4. Rice arancini with peeled tomatoes and peas (difficult, approximately 2 h including cooling, serves 6)

Ingredients: saffron risotto from recipe 1 made with 320 g rice, 1 jar of BIO peeled tomatoes, 1 jar of BIO very fine peas in water, sliced onion, BIO extra virgin olive oil, BIO sunflower seed oil for frying, cubed cheese, flour, eggs, breadcrumbs, fine sea salt.

1. Prepare the saffron risotto as in recipe 1, spread it on a tray and let it cool completely (at least 1 hour).
2. Prepare the filling: sauté the rehydrated onion in oil, add the crushed peeled tomatoes and cook for 15 minutes, then add the peas and season with fine salt.
3. With damp hands, shape rice balls, make a hollow in the center, fill them with a spoonful of filling and a cube of cheese, then seal them.
4. Coat the arancini in flour, beaten egg and breadcrumbs.
5. Fry them in hot sunflower oil (approximately 170 °C) until golden, then drain them on paper towels.

recipes:

Rice with Gorgonzola, Cooked Ham and Pistachio

ingredients (for 3 people): Carnaroli Rice 240 g, Cooked Ham 180 g, Sweet Gorgonzola 200 g, 100 g chopped Pistachios or Hazelnuts, extra virgin olive oil two tablespoons, approximately one liter of Vegetable Stock, Salt, Black Pepper

€7.50/kg

origin: Italy (Lombardy, PV)

expiry: 06/26

technical sheet