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SKU 574 Category

Zaccaria Vinatge Carnaroli Rice 1kg


Availability: 23 in stock

Product Description

Carnaroli Vintage rice is aged for maximum consistency and the least release of starch during cooking. Perfect for boiling and risotto. It is a rice that in the preparation of risotto must be toasted little or nothing and constantly stirred during the addition of the broth to favor the natural creaming. Excellent for classic rice salads and timbales. Only original and authentic Carnaroli rice.

Risotto alla Milanese
The ultimate, classic risotto, made with so few ingredients that each one needs to be the best you can afford. Once you understand the method of risotto, you can make it with anything you find in your pantry. Serves 4 as a main course, 6-8 as appetizer.

7 cups chicken broth (homemade stock or low-sodium store-bought)
1/2 cup water
1/4 tsp saffron threads
2-3 Tbsp olive oil
1/3 cup finely minced onion
2 cups Zaccaria carnaroli Rice or Zaccaria arborio rice
1/2 cup dry white wine
1 Tbsp unsalted butter
1/3 cup parmigiano-reggiano cheese, grated
Fresh ground black pepper, to taste

Bring broth to a boil in a large pot and set aside at a simmer on the stove. Boil 1/2 cup water and pour into a glass measuring cup; add saffron threads and set aside. Heat oil in a large, deep skillet. Add onion, and sauté until soft but not brown, 2-3 minutes. Stir in the rice, making sure to coat each grain, and let toast for just a minute. Remove pan from heat, and stir in the wine. It will bubble up, so keep your distance! Return the pan to the heat. When the liquid is absorbed, begin adding broth, 1 ladleful at a time, letting each bit of liquid be absorbed. After 2 cups are added, stir the saffron water into the rice. Continue adding broth, reserving 1/4 cup at the end. Remove from heat. Add butter and cheese, and stir vigorously for 2 minutes. Add in reserved 1/4 cup broth and stir to desired creaminess. Season to taste with black pepper, and serve immediately.


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