Project Description
RISOTTO CARNAROLI
PESCATORA
A traditional Italian risotto enriched by the extraordinary quality of our Carnaroli rice.
IT’S SPECIAL BECAUSE:
With Carnaroli rice, the king of rice
COOKING TIME:
12 minutes.
HOW TO USE:
Pour the content of the bag into a pot with 600 ml cold water. Mix and bring to a boil. Cook for 12 minutes without lid on medium heat, stirring occasionally until the water is completely absorbed. Add a dollop of butter and some Parmigiano Reggiano cheese for a creamier risotto.
LIVE BETTER WITH TASTE:
We choose high quality, dehydrated natural ingredients to give our risottos an authentic taste and keep the nutritional qualities of the traditional recipe unchanged; without glutamate.
THE NUTRITIONIST RECOMMENDS.
Remember: if you are a healthy and active woman, you should take between 1700 and 2000 calories per day. If you are a man in the same condition, you should take between 2000 and 2400 calories per day. This requirement obviously varies depending on your age, lifestyle and general health.
TECHNICAL DETAILS
INGREDIENTS
Ingredients: Carnaroli rice 84.7%, rice flour, tomato 2.9%, natural flavourings, prepared based on fish and crustaceans 1.43% (rice flour, prepared based on fish 14% (cod powder 55%, corn maltodextrin), sugar, salt, refined palm vegetable fat, yeast extract, onion, crab extract 1.2% (crab extract powder 55%, tapioca starch), nutmeg, black pepper), salt, flavourings, prepared based on butter (butter, milk protein, permeated with whey), prepared from squid 0.55% (squid extract 54%, tapioca starch, salt), prepared based on fish 0.52% (cod powder 55%, maize maltodextrin), onion, parsley 0.2%, garlic.
ALLERGENICS
It may contain eggs, celery, soy, sulfites.
Gluten free
BEST BEFORE DATE
15 months after production date
NUTRITIONAL TABLE
DISCOVER ALSO
HAVE FUN COOKING
A demonstration of what you can create with our rice
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The "Milanese risotto" is a great classic of Italian cuisine, known all over the world! Discover the recipe made by Sara Porro!
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The perfect recipe for Easter holidays!
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Shirin paloo
kyrgyzstan
Paloo is the Kirgiz version of a dish that in the Central Asia is commonly called Plov. It’s made of pieces of meat (usually mutton or beef, sometimes chicken) fried in a big qazan (a cast iron cauldron) and mixed with fried chopped carrots, jiuicai (Chinese chive) and cooked rice. The dish is garnished with fried garlic cloves and red peppers. Shirin Paloo is a vegetarian dish where meat has been replaced with dried fruits, such as prunes, apricots and raisins.
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risotto with pork
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In the area of Pavia, the “culture of pig” is deep-seated: quand’s gà fam, ghe’l pän e salàm (“when you are hungry, you can have bread and salami”) is still a common saying. In the past, breed a pig meant having a life insurance and when it was killed, once a year, in order to check whether the meat prepared to make salami was good, a little part of it was used to prepare a risotto.
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