Rice & Cereals > Riso Principato di Lucedio 5 packs - Arborio Rice 1 kg
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It is a japonica type of rice, a "long A" group, and for fame it is the variety that rivals the Carnaroli: in particular abroad it is associated with the idea of risotto. It has a large grain, with a good percentage of amylose, medium stickiness and good cooking resistance. It is very suitable for the preparation of risottos, soups, salads and timbales.
Package: 5 bags of 1 kg each
The Principality's recipe: Risotto with Barolo WineIngredients for 4 people: 300 g of Arborio rice, 1 liter of meat broth, ½ liter of Barolo wine, 30 g of shallots, 150 g of beef marrow, 30 g of veal sweetbreads, 100 g of butter, 30 g of extra virgin olive oil, 40 g of grated cheese (Grana Padano or Parmigiano Reggiano), 4 cloves, 1 cork, salt and pepper.Preparation: In oil and butter, brown the shallot and toast the rice. Stirring constantly, add the Barolo reduced by half, and let it evaporate. Cover with broth and immerse the cloves stuck in a cork. Halfway through cooking, add the marrow and once cooked, the sweetbreads previously sautéed in a little butter and cut into pieces. Remove from heat and mix in butter and grated cheese.
The mandatory information referred to in EU Reg. 1169/2011 is contained in this section and in the attached photographic material. The information on the product labels may vary for reasons independent of us, therefore there may be discrepancies between the information on the site and those on the products delivered. We invite you to always check the information on the product before its consumption or use. For more information, please contact Customer Service at the references indicated in the "Supporto" section.
Package: 5 bags of 1 kg each
The Principality's recipe: Risotto with Barolo WineIngredients for 4 people: 300 g of Arborio rice, 1 liter of meat broth, ½ liter of Barolo wine, 30 g of shallots, 150 g of beef marrow, 30 g of veal sweetbreads, 100 g of butter, 30 g of extra virgin olive oil, 40 g of grated cheese (Grana Padano or Parmigiano Reggiano), 4 cloves, 1 cork, salt and pepper.Preparation: In oil and butter, brown the shallot and toast the rice. Stirring constantly, add the Barolo reduced by half, and let it evaporate. Cover with broth and immerse the cloves stuck in a cork. Halfway through cooking, add the marrow and once cooked, the sweetbreads previously sautéed in a little butter and cut into pieces. Remove from heat and mix in butter and grated cheese.
The mandatory information referred to in EU Reg. 1169/2011 is contained in this section and in the attached photographic material. The information on the product labels may vary for reasons independent of us, therefore there may be discrepancies between the information on the site and those on the products delivered. We invite you to always check the information on the product before its consumption or use. For more information, please contact Customer Service at the references indicated in the "Supporto" section.
Alta qualità, nata dal connubio perfetto tra esperienza e amore per la tradizione, come solo l’Italia sa fare. Principato di Lucedio coltiva le più pregiate e selezionate varietà di riso, quelli della grande tradizione gastronomica italiana, conosciuti ed apprezzati in tutto il mondo. Ma non solo tradizione, a rendere unici i suoi prodotti sono le varietà di riso particolari adatte per arricchire il vostro ricettario. Cucina gustosi e delicati risotti, adatti a chi desidera un’alimentazione leggera e cerca prodotti di altissima qualità.
Delivery Time: within 4 days
For more information on our return policy, please see our section Returns and refunds
For more information on our return policy, please see our section Returns and refunds