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Principato di Lucedio Rice Carnaroli - 17 Oz
Rice, Carnaroli
Estate grown Superfino rice. Principato di Lucedio is one of Italy's finest rice growing estates. Located in the heart of the Piemonte region, the 800-year-old farm is home to Contessa Rosetta Clara Cavalli d'Olivola. The Contessa's father bought the historic estate in 1937, with its 12th century Cisternic abbey. The rice of Lucedio is grown in the flood plains surrounding the estate and is harvested once a year in September. After a few months of drying and storage, the grains are husked only when orders are received to ensure its freshness. The Contessa is proud to bring to your table an Italian rice with no equal. See reverse for more information. Considered the king of all rices by the Piemontese, Riso Carnaroli produces the creamiest risotto due to its very high starch content. It is, in fact, the rice preferred by the most sophisticated chefs around the world. The superior size and plumpness of the grain becomes apparent when it's cooked. Choose Carnaroli for making a simple risotto, whenever the grain is the star of the dish. Product of Italy. Grown and Packed in Italy.
Risotto Method: Saute a finely chopped onion in 4 tablespoons of extra virgin olive oil. Add 2 cups of rice and stir until hot and evenly coated. Add 1/2 cup white wine and simmer until absorbed. Add 6 cups of hot broth, 1/2 cup at a time, stirring constantly and adding more broth when absorbed. Keep rice at a brisk simmer. cook until rice is al dente and creamy. 18-25 minutes, depending on the rice variety. Season with sea salt and freshly ground black pepper. Stir in Parmigiano-Reggiano cheese to taste. Remove from heat, cover and let rest for 3 minutes. Serves 4-6 people. Traditions: For Risotto alla Milanese: Add 1 teaspoon saffron threads to 1 cup of hot broth and stir into risotto. Stir in 1 cup of fine Barolo or Champagne into the risotto and serve. Sautee mixed mushrooms and chopped parsley; stir and serve. Top with thinly shaved white or black truffles to cooked risotto for a true taste of Piemonte. Soften 1/2 cup dried porcini mushrooms in 1 cup of hot white wine. Drain and chop mushrooms and stir into risotto. Strain wine through cheesecloth and stir into rice mixture for more flavor. Store rice in a cool, dry place away from excessive warmth, dampness or odor. For best results, keep rice in cloth bag, Do not seal or refrigerate.
MANICARETTI
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