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DeLallo Carnaroli Rice
DeLallo Carnaroli Rice
17.6 oz
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About
Details
Hailed as “The King of Italian Rice,” this all-natural premium Italian short-grain rice is the start of authentic risotto dishes. Grown in the Vercelli province of Piedmont in Northern Italy, an area known as the Po Valley and famous for superior rice. Prized for its high starch content, carnaroli rice creates superior risotto with a lush, creamy finish and signature al dente texture.
Ingredients
Ingredients: Carnaroli Rice.
Directions
Tips for Cooking Carnaroli Rice: Once you master the technique for this basic risotto, the possibilities are endless! 1 cup of dry rice = approx. 3 cups of cooked rice. 1. Always use warm stock. Keep stock simmering as you add it to your risotto. Using cold stock will interfere with the cooking process. Stock to rice ratio: approx. 4 cups stock to 1 cup rice. 2. Stir, stir, stir. Stir often, but not constantly, to release the grains' natural starches. 3. Add stock slowly, one ladle at a time. Once liquid has been absorbed, add another. 4. Don't overcook. As with pasta, the aim is for an al dente bite- tender but firm. The texture of the overall dish should be creamy, not mushy or gluey. Once cooked, serve it up immediately! 5. The right tools for the job. A wide, low saucepan with a heavy bottom ensures even cooking and ideal space for evaporating liquids. We also recommend a wooden spoon for stirring. 6. Save add-ins for the end. Cook and season ingredients separately from your risotto and stir in during the last 5 min. of cooking. 7. Finish it off right! Remove from heat to odd butter and cheese. One more ladle of broth may be needed to achieve a creamy consistency.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 160
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 0mg0%
- Total Carbohydrate 35g13%
- Dietary Fiber 0g0%
- Sugars 0g
- Protein 3g
Details
Hailed as “The King of Italian Rice,” this all-natural premium Italian short-grain rice is the start of authentic risotto dishes. Grown in the Vercelli province of Piedmont in Northern Italy, an area known as the Po Valley and famous for superior rice. Prized for its high starch content, carnaroli rice creates superior risotto with a lush, creamy finish and signature al dente texture.
Ingredients
Ingredients: Carnaroli Rice.
Directions
Tips for Cooking Carnaroli Rice: Once you master the technique for this basic risotto, the possibilities are endless! 1 cup of dry rice = approx. 3 cups of cooked rice. 1. Always use warm stock. Keep stock simmering as you add it to your risotto. Using cold stock will interfere with the cooking process. Stock to rice ratio: approx. 4 cups stock to 1 cup rice. 2. Stir, stir, stir. Stir often, but not constantly, to release the grains' natural starches. 3. Add stock slowly, one ladle at a time. Once liquid has been absorbed, add another. 4. Don't overcook. As with pasta, the aim is for an al dente bite- tender but firm. The texture of the overall dish should be creamy, not mushy or gluey. Once cooked, serve it up immediately! 5. The right tools for the job. A wide, low saucepan with a heavy bottom ensures even cooking and ideal space for evaporating liquids. We also recommend a wooden spoon for stirring. 6. Save add-ins for the end. Cook and season ingredients separately from your risotto and stir in during the last 5 min. of cooking. 7. Finish it off right! Remove from heat to odd butter and cheese. One more ladle of broth may be needed to achieve a creamy consistency.
Common questions
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