Seggiano Rice • Carnaroli for Risotto 500g
- Absorbs liquid easily
- Creamy flavour with reduced stickiness
- Gluten free
- Certified organic
The Grange Vercelli rice lands of the fertile Po’ valley, whose waters are fed from the Alps of northern Italy, are the historical centre of European rice production.
This high quality organic Italian rice is cultivated by three long established Vercelli rice producing families. Gentle dehusking using the producers’ traditional in-house facility guarantees the lightest shelling. This enables the nutrients of the outer layer and germ to be retained. This method is critical to the final great taste and texture of the cooked rice.
Once dehusked, the rice grains are graded according to colour, quality and size. Only the highest quality products are good enough for Seggiano!
Carnaroli is considered by many Italians to be the supreme risotto rice, because it absorbs liquid evenly to the centre of the grain, giving the rice a uniform consistency and creamy flavour without stickiness.
Nutritional Information
| Nutritional Information per 100g | |
|---|---|
| Energy | 349 kcal / 1481 kJ |
| Fat | 0.5g |
| of which saturates | 0.2g |
| Carbohydrate | 79g |
| of which sugars | 0.5g |
| Protein | 6.5g |
| Salt | 0g |
Ingredients
Carnaroli Rice* (100%).
*Organic Ingredient.
Allergen Information:
This product is free from the main 14 allergens.
Storage
Store in a cool dark place.
Certifications
Organic: Certified Organic by the EU.
Cooking Tips
Gently cook the rice on low heat in a large flat-bottomed pan, ensuring all grains are coated in oil. Finely chopping onions can add a great flavour at this stage. Lightly toast the rice for a few minutes, stirring, as the rice grains become slightly transparent. Gradually add between 700ml and 1000 ml of hot liquid stock and simmer gently, stirring occasionally until the rice is cooked and the liquid is absorbed. Remove the pan from the heat, add a knob of vegan butter and stir in finely grated vegan Parmesan cheese, such as Gondino Grattugiato. Cover and leave for a few minutes before serving. This is the moment of mantecatura, when the risotto develops its flavour and classic creamy texture!
This basic risotto recipe can be varied with any choice of ingredients, which can be gently fried with the onion, before adding the rice.